Date: Tuesday, 27 June 1995
bread-bakers-digest Tuesday, 27 June 1995 Volume 06 : Number 025
Today's Subjects:
[none]
We're UP and baking!
----------------------------------------------------------------------
From: owner-bread-bakers
Date: Mon, 26 Jun 1995 00:24:15 -0700
Subject: [none]
The bread-bakers-digest is up and running!
The next digest will be out in about seven days, sooner if the message
volume is large - digests will be limited to 40,000 characters.
Here's the first recipe:
* Exported from MasterCook II *
Anadama Bread 1
Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Low Fat
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 1/2 Lb Loaf: -- (1 lb loaf)
2 1/4 Tsp Active Dry Yeast -- (1 1/2 tsp)
1 2/3 C Bread Flour -- (1 C+ 2 T)
1 1/2 C Whole-Wheat Flour -- (1 C)
1/3 C Yellow Cornmeal -- (1/4 C)
1/3 C Molasses -- unsulfured, (1/4 C)
1 1/2 Tsp Salt -- (1 t)
1 1/2 C Water -- (1C)
Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf
and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or
possibly applesauce instead.
Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions. Let the loaf cool before slicing.
Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
- - - - - - - - - - - - - - - - - -
NOTES : Cal 128
Fat 0.6g
Carbs 27.4g
Dietary Fiber 2.2g
Protein 4g
Sodium 218mg
CFF 3.9%
- --
Reggie Dwork | Om Mani Padme Hung
reggie@reggie.com |
Owner eat-lf and bread-bakers mailing lists
------------------------------
From: reggie@reggie.com (Reggie Dwork)
Date: Mon, 26 Jun 1995 00:52:03 -0700
Subject: We're UP and baking!
Sorry about the missing headers on the first message.
The bread-bakers-digest is up and running!
Send messages to "bread-bakers@best.com".
The next digest will be out in about seven days, sooner if the message
volume is large - digests will be limited to 40,000 characters.
Here's another recipe to make up for the missing headers:
* Exported from MasterCook II *
Carrot & Thyme Bread
Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Fatfree
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 1/2 Lb Loaf: -- (1 lb loaf)
2 1/2 Tsp Active Dry Yeast -- (1 1/2 tsp)
2 1/4 C Bread Flour -- (1 1/2 C)
1 C Rye Flour -- (2/3 C)
1/2 C Yellow Cornmeal -- (1/3 C)
1 1/2 Tbsp Sugar -- (1 T)
1 1/2 Tsp Salt -- (1 tsp)
1 1/2 Tbsp Dried Thyme -- (1 T)
2 C Carrots -- freshly grated, or
-- finely chopped,
-- (1 1/3 C)
1 C Water -- (1/2 C or more if
-- needed)
This moist multi-grain bread is excellent. It is chock full of vitamins
and fiber and tastes good with fruit or vegetable salad or lentil or bean
soup.
Note: The original recipe called for 3 T vegetable oil for the large loaf
and 2 T for the smaller loaf.
Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions. Let the loaf cool before slicing.
This is really good!
Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
- - - - - - - - - - - - - - - - - -
------------------------------
End of bread-bakers-digest V6 #25
*********************************
bread-bakers-digest Saturday, 1 July 1995 Volume 06 : Number 026
Today's Subjects:
High altitude help needed
First bread machine
Help convert rec.
Recipe requested
Bimini Bread
----------------------------------------------------------------------
From: l.farrar@ix.netcom.com (Linda Farrar)
Date: Tue, 27 Jun 1995 06:31:17 -0700
Subject: High altitude help needed
Could someone please help me. I am new to Colorado and need help in
baking bread in my bread machine to get good results.
- --Linda
l.farrar@ix.netcom.com
------------------------------
From: David Colker
Date: Wed, 28 Jun 1995 05:56:04 -0700 (PDT)
Subject: First bread machine
Just bought my first bread making machine (I normally make bread by hand
weekly during the winter months, but it just heats up the kitchen too
much in the summer in L.A.), and I already have my first disaster.
Bought an Oster, which makes both 1.5 and 1 lb. loaves. For the first
loaf, I used a Krusteaz sourdough bread machine mix just to give it a
tryout. The loaf hardly rose - it's supposed to be 1.5 lb, but it's only
about 4" high. Still cooling off a bit, but I assume that at this
density, it is probably not done inside, or at the very least, probably
not a good texture.
I'm going to call the company later this morning, but in the meantime,
anyone else have an Oster. Maybe I got the wrong machine...
(Got it at Price Club and could trade it in for a Hitachi, which is a bit
more expensive and did not seem to have a French bread cycle, which the
Oster does....)
David Colker
------------------------------
From: ba903@freenet.carleton.ca (Julia Gilbert)
Date: Fri, 30 Jun 1995 09:55:03 -0400
Subject: Help convert rec.
I have a great rec. for chocolate Zucchini bread and wondered if anyone
could convert it for my 1lb bread maker? Here it is and thanks in advance!
3/4 cup margarine
2cup white sugar
3 eggs
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 1/2 teasp. baking powder
1 1/2 teasp. baking soda
1 tsp. salt
1 tsp cinnamon
1/2 cup milk 2 tsp vanilla
3 cup zucchini (shredded)
6 oz choc. chips (optional)
makes two 9x5 loafs bake for 1 hr at 350
Thanks Julia
- --
Disobedience to conscience makes conscience blind.
C.S. Lewis
------------------------------
From: Linda Midcap
Date: Mon, 26 Jun 1995 13:48:49 EDT
Subject: Recipe requested
Could someone post the recipe for Honey French Bread from Donna
German's first bread cookbook? It has been recommended to me,
and I can only find volumes II thru V at my bookstores. Thanks.
Linda Midcap
------------------------------
From: Connie Cunningham
Date: Tue, 27 Jun 95 08:36:53 EDT
Subject: Bimini Bread
Hi,
I am hoping someone out there can help me. If you
ever tasted warm Bimini Bread then you know why I am
looking for a recipe. Can someone help?
TIA
Connie
------------------------------
End of bread-bakers-digest V6 #26
*********************************
bread-bakers-digest Saturday, 8 July 1995 Volume 06 : Number 027
Today's Subjects:
French Honey Bread
Donna G's, French Honey Bread
Fwd: bread-bakers-digest V6 #26
Re: First bread machine
First Bread Machine
re: Help convert recipe
Gluten Free Help
Fwd: bread-bakers-digest V6 #26
Re: Help convert rec
Failed Bread Problem & Soution
Re: First bread machine
High-altitude bread machine tips
----------------------------------------------------------------------
From: annminer@nauticom.net (Ann Miner)
Date: Sat, 1 Jul 1995 22:27:09 -0400
Subject: French Honey Bread
This is one of Donna German's best! Try experimenting with one cup of the
flour (use 2 cups bread flour, 1 cup whole wheat or 2 cups bread flour and 1
cup spelt flour, etc.)
* Exported from MasterCook II *
FRENCH HONEY BREAD
Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Rolls
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 tablespoon Honey
1 tablespoon Olive oil
3 cups Bread flour
1 1/8 cups Water
1 teaspoon Salt
1 teaspoon Sugar
2 1/4 teaspoons Yeast
Add the ingredients according to your B/M's instructions.
- - - - - - - - - - - - - - - - - -
------------------------------
From: "Rob Ryerson"
Date: Thu, 6 Jul 1995 06:22:16 PST
Subject: Donna G's, French Honey Bread
Here's the requested recipe. Note I haven't made it, just entered it
into Micro Cookbook for formatting and nutritional information. I may
try it, but will have to choose a substitute for the oil. I guessed
at a number of servings. Enjoy, Rob
French Honey Bread
10 Servings
Wonderful, slightly sweet French bread with a light, crispy crust.
3/4 cup water
2 teaspoons honey
2 teaspoons olive oil
2/3 teaspoon salt
2/3 teaspoon sugar
2 cups bread flour
1 1/2 teaspoons yeast
Add all ingredients to bread machine pan, in order suggested by your
manufacture. Select appropriate cycle, and start.
Amount Per Serving
Calories 112 Calories from Fat 13
Percent Total Calories From:
Fat 12% Protein 12% Carb. 76%
Nutrient Amount per % Daily
Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 156 mg 6%
Total Carbohydrate 21 g 7%
Dietary Fiber 0 g 0%
Protein 3 g
Vitamin A 0% Vitamin C 0% Iron 7%
------------------------------
From: Mike Strock
Date: Fri, 07 Jul 95 19:48:30 -0500
Subject: Fwd: bread-bakers-digest V6 #26
DC>Just bought my first bread making machine (I normally make bread by hand
weekly during the winter months, but it just heats up the kitchen too
DC>much in the summer in L.A.), and I already have my first disaster.
DC>Bought an Oster, which makes both 1.5 and 1 lb. loaves. For the first
loaf, I used a Krusteaz sourdough bread machine mix just to give it a
DC>tryout. The loaf hardly rose - it's supposed to be 1.5 lb, but it's only
about 4" high. Still cooling off a bit, but I assume that at this density,
it is DC>probably not done inside, or at the very least, probably not a
good texture.
DC>I'm going to call the company later this morning, but in the meantime,
anyone else have an Oster. Maybe I got the wrong machine...
David,
I have the same Oster machine that you have (I think, I got it at Costco)
and occasionally have the same problem you did. I THINK that it has to do
with the temperature of the water that you added to the bread mix and the
yeast. I've found that keeping the water temp between 70 and 80 degrees
Farenheit is best (middle range is best, of course)...I've had problems such
as this when trying to 'wing it' without first checking the temp of the
water added.
Hope that helps!
Mike Strock
mstrock@eskimo.com
------------------------------
From: David Colker
Date: Thu, 6 Jul 1995 06:00:16 -0700 (PDT)
Subject: Re: First bread machine
On Sun, 2 Jul 1995 Sandal@aol.com wrote:
> Don't give up on your machine. We've all had hockey pucks now and then.
> Sometimes it's just the weather. Try again, maybe from a basic recipe from
> your owner's manual. Or try one of these.
>
> Sandi F. in Fayetteville, Arkansas
>
Thanks for your advice and encouragement! I have to indeed get in there
and experiment. So far, I've made about four loafs, and even those that
rose well were dissappointing - texture was spongy and the taste was
uninteresting.
This weekend I'm going to try a couple of different recipes from the
machine's booklet.
David Colker
------------------------------
From: ah683@freenet.Buffalo.EDU (Rachel M. Gonsior)
Date: Mon, 3 Jul 1995 13:55:06 -0400
Subject: First Bread Machine
David Colker mentioned his problem with a Krusteaz mix not rising in his
new Oster bread machine.
I have been using my Oster for some time now and have never had a bad loaf.
I haven't tried any of the Krusteaz mixes. I used the three mixes (no
identifiable brand name on them) which came with the machine and they all
turned out very well. Since then, I've made all loaves "from scratch"
with no problems.
Perhaps the Krusteaz mix was laying around in the store too long and the
yeast was no longer very good?
- --
------------------------------
From: amy@best.com (Amy Marie Kurtzman)
Date: Fri, 7 Jul 1995 23:05:22 -0800
Subject: re: Help convert recipe
In digest #26, Julia Gilbert writes:
> From: ba903@freenet.carleton.ca (Julia Gilbert)
> Date: Fri, 30 Jun 1995 09:55:03 -0400
> Subject: Help convert rec.
>
> I have a great rec. for chocolate Zucchini bread and wondered if anyone
> could convert it for my 1lb bread maker? Here it is and thanks in advance!
>
> 3/4 cup margarine
> 2cup white sugar
> 3 eggs
> 2 1/2 cups flour
> 1/2 cup unsweetened cocoa powder
> 2 1/2 teasp. baking powder
> 1 1/2 teasp. baking soda
> 1 tsp. salt
> 1 tsp cinnamon
> 1/2 cup milk 2 tsp vanilla
> 3 cup zucchini (shredded)
> 6 oz choc. chips (optional)
> makes two 9x5 loafs bake for 1 hr at 350
I am afraid that you are out of luck with this recipe unless you own one of
the Zojirushi machines that have a cake baking cycle.
Most bread machines are made for preparing yeast breads only.
------------------------------
From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
Date: Thu, 6 Jul 1995 13:18:47 GMT
Subject: Gluten Free Help
more ways than one, since the person I was making it for is not only
unable to tolerate gluten, he can't have any soy, corn, or dairy
products. So we had to REALLY play with the recipe. The result was
stupendous: He sat and munched his way through a loaf of bread with a
grin the size of Milwaukee on his face. (No, we're not in Wisconsin, but
it's about the right size city nonetheless...) I tasted it and it wasn't
bad. Dense, but okay.
He says he'll buy a bread machine if we can prove to him that it'll make
lots of different kinds of breads. Does anyone have a favourite
gluten-free recipe to share with me? The one I made was Mock Rye, and we
were able to handle the required substitutions (mostly for the non-fat
dry milk) ourselves, so you don't need to play with your own recipes.
My friend and I thank you in advance.
*BB*
ptj
------------------------------
From: haws@IX.NETCOM.COM (William Haws )
Date: Sat, 1 Jul 1995 21:11:45 -0700
Subject: Fwd: bread-bakers-digest V6 #26
>
>Could someone post the recipe for Honey French Bread from Donna
>German's first bread cookbook? It has been recommended to me,
>and I can only find volumes II thru V at my bookstores. Thanks.
>
>Linda Midcap
Here is Donna German's recipe for French Honey Bread:
Small Medium Large
water 1/2 cup+ 1 tbs. 3/4 cup 1-1/8 cup
honey 1-1/2 tsp. 2 tsp. 1 tbs.
olive oil 1-1/2 tsp. 2 tsp. 1 tbs.
salt 1/2 tsp. 2/3 tsp. 1 tsp.
sugar 1/2 tsp. 2/3 tsp. 1 tsp.
bread flour 1-1/2 cups 2 cups 3 cups
yeast 1 tsp. 1-1/2 tsp. 2-1/2 tsp.
Bill
------------------------------
From: Sandal@aol.com
Date: Sun, 2 Jul 1995 16:15:23 -0400
Subject: Re: Help convert rec
ba903@freenet.carleton.ca (Julia Gilbert) writes:
>I have a great rec. for chocolate Zucchini bread and wondered if anyone
>could convert it for my 1lb bread maker? Here it is and thanks in advance!
Bad news, I'm afraid. This recipe is for a batter bread (note the use of
baking powder and soda and the lack of instructions for kneading and rising).
Most bread machines are designed only for yeast breads. A few, such as the
Zoji S15 and one of the Panasonics, have a "cake" or "quick bread" (not to be
confused with "quick baking") mode that just mixes and bakes without kneading
and rising. If your machine has such a mode, just try cutting the recipe
(which makes 2 loaves) in half.
I suppose this could be converted to a yeast bread, but the wet-to-dry
proportions are way off, and I'm afraid by the time we got them under control
the bread may no longer be recognizable. I'll leave that challenge for
someone else. Sorry.
Sandi F. in Fayetteville, Arkansas
sandal@aol.com
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 02 Jul 95 11:56:00 -0800
Subject: Failed Bread Problem & Soution
owner-bread-bakers@best.com wrote about bread-bakers-digest V6 #26 to
All on 01 Jul 95 03:02:21 saying...
Responding to: David Colker
DC> Just bought my first bread making machine (I normally make bread by
DC> hand weekly during the winter months, but it just heats up the kitchen
DC> too much in the summer in L.A.), and I already have my first disaster.
DC> Bought an Oster, which makes both 1.5 and 1 lb. loaves. For the first
DC> loaf, I used a Krusteaz sourdough bread machine mix just to give it a
DC> tryout. The loaf hardly rose - it's supposed to be 1.5 lb, but it's
DC> only about 4" high. Still cooling off a bit, but I assume that at this
DC> density, it is probably not done inside, or at the very least,
DC> probably not a good texture.
You have just described a classic case of liquid imbalance - not
enough liquid for the amount of flour.
These machines are not completely automatic. There is one part of the
bread making process which cannot be automated, the flour to liquid
balance.
Since you have made bread by hand, you know what the dough should look
like and feel like. Place the ingredients in the pan, start the machine
and let it run for a few (2-3) minutes.
Open the machine (it's O.K., it won't hurt anything). Check the dough
consistency and adjust by adding more liquid or flour, as needed. Let
the machine run for a minute or so after each addition.
Once the dough is right, close the cover and let the machine do its own
thing.
Joel
... SYSTEM ERROR. Press F13 to continue.
------------------------------
From: Sandal@aol.com
Date: Sun, 2 Jul 1995 16:15:20 -0400
Subject: Re: First bread machine
David Colker writes:
>Just bought my first bread making machine (I normally make bread by hand
>weekly during the winter months, but it just heats up the kitchen too
>much in the summer in L.A.), and I already have my first disaster.
>Bought an Oster, which makes both 1.5 and 1 lb. loaves. For the first
>loaf, I used a Krusteaz sourdough bread machine mix just to give it a
>tryout. The loaf hardly rose - it's supposed to be 1.5 lb, but it's only
>about 4" high. Still cooling off a bit, but I assume that at this
>density, it is probably not done inside, or at the very least, probably
>not a good texture.
It sounds like it just didn't rise enough. Well, let's start with the
obvious. Did you remember to add the yeast? It comes in a separate packet.
What about your water temperature? If it was too hot, it could kill the
yeast. If it was too cool, the yeast wouldn't activate. Of course, if you're
used to making bread by hand, you probably already know about that. Did you
use the timer? If so, did you remember to keep the yeast away from the water
so that it wouldn't activate too soon? Did you use a quick mode?--they don't
rise as much.
Since it was a mix, I'll assume that the ingredients were all in their proper
proportions. But how old was it? Could it be that it had sat on the shelf too
long before you got it? The yeast may be too old. I've had pretty good luck
with Krusteaz mixes.
Don't give up on your machine. We've all had hockey pucks now and then.
Sometimes it's just the weather. Try again, maybe from a basic recipe from
your owner's manual. Or try one of these.
Sandi F. in Fayetteville, Arkansas
=========================
Alice's 7 Grain Bread
(for 1 1/2 lb loaf)
1 1/2 c Wheat flour
1 1/2 c Bread flour
1/3 c Seven grain mix
2 T Honey
1 1/2 t Salt
1 3/8 c Water
2 T Canola Oil
1 1/2 t Yeast
Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat.
>From the Files of Alice in Houston
=========================
Dede's Buttermilk Bread
1 lb loaf 1 1/2 lb loaf
yeast 1/2 T 2t
bread flour 2 c 3 c
salt 1 t 1 1/2 t
margarine 1 T 1 T
honey 2 T 3 T
buttermilk* 7/8 c 1 1/8 c
Use light crust setting.
If desired, use buttermilk powder and water.
from Rehberg & Conway, Bread Machine Magic
------------------------------
From: "Ron Olsen"
Date: Wed, 5 Jul 1995 16:22:06 -0600
Subject: High-altitude bread machine tips
>Could someone please help me. I am new to Colorado and need help in
>baking bread in my bread machine to get good results.
>- --Linda
>l.farrar@ix.netcom.com
I live in Denver, and was given a Trillium Breadman Plus for Christmas.
I have had great success with it.
These tips might help you:
1. Always scoop out the flour you're measuring. Otherwise you'll wind up with
way too much flour.
2. If you store your flour in the freezer as I do (keeps bugs out of it), bring
it to room temperature before putting it into the bread machine's pan.
A minute or so in the microwave does fine. Don't warm the yeast, though.
3. I ALWAYS use vital gluten:
A tablespoon and a half for all-bread-flour recipes; at least two and often
four with whole grains and other burly mixtures.
This is for a large (2-lb) loaf. Be sure you use the gluten
when dealing with wheat germ, which actually breaks down the gluten
that helps the bread rise. I also usually mix some bread flour
(25% to 50%) into whole-grain recipes to prevent bricks.
4. Put all the dry ingredients except the yeast into a bowl and stir
thoroughly before putting into the bread machine pan.
Do all the dry-ingredient hocus pocus. THEN...
5. Heat liquids (I throw them all in a measuring cup together except for eggs)
to about 90 degrees F. It's OK if they're quite a bit cooler than you
would want for hand-made bread, for some reason. If you heat them in the
microwave, stir first (I use a chopstick), THEN check with your finger.
The cooler stuff hides in the middle. The stirring allows you to
accurately check temperature.
6. Put all the liquids (now at the correct temperature) in the bottom
of the bread machine. Dump in all the dry ingredients. Put the
yeast in a little hole you dug with your finger in the top of the resulting
hill of flour. Hit the "Go" button.
7. When adding fruits and nuts, I usually toss them in in small batches,
and usually start that process well before the machine beeps at me to do so.
This helps even the distribution of these items.
8. Donna German recommends that you watch the first few minutes of the
knead cycle to make sure the bread is behaving itself.
That's a good idea: I've sometimes had to add a little
water (a tablespoon or two) to make things work.
9. Using the timer has also worked out well for me.
I'm not too bashful about putting milk in there at night to have
fresh bread in the morning, and sourdough starter produced
spectacular results. I also warm the liquid before setting the
timer, though I can't swear that it does any good.
(I think this machine has a preheat cycle, though it doesn't
say so anywhere.)
The biggest problem I have with this bread machine is that the bread it
makes is so good I inhale it: a two-pound loaf rarely lasts beyond three
days, and I live alone! Hope yours goes as well.
What I've given you here is all the "magic" I know.
Happy loafing!
Lynn Fletcher
Denver CO
------------------------------
End of bread-bakers-digest V6 #27
*********************************
bread-bakers-digest Sunday, 16 July 1995 Volume 06 : Number 028
Today's Subjects:
Mailing Address Change
Re: First bread machine
re: Help convert recipe
Gluten Free Help
Conversion 'rules of thumb'?
Donna G's, French Honey Bread
Fwd: bread-bakers-digest V6 #26
Tips for Newbies
Gluten Free Recipes
Gluten Free Help
----------------------------------------------------------------------
From: Reggie.&.Jeff.Dwork
Date: Sat, 15 Jul 1995 23:27:09 -0700
Subject: Mailing Address Change
Our address is changing. Best.com has moved majordomo to a new machine.
Please send subscription requests to .
Please send posts for the list to .
The old address will continue to work for a bit longer but please
change as soon as you can.
We are working on getting the archive functioning. Hope to have
it ready next week.
Thanks,
Reggie and Jeff
------------------------------
From: David Colker
Date: Thu, 6 Jul 1995 06:00:16 -0700 (PDT)
Subject: Re: First bread machine
On Sun, 2 Jul 1995 Sandal@aol.com wrote:
> Don't give up on your machine. We've all had hockey pucks now and then.
> Sometimes it's just the weather. Try again, maybe from a basic recipe from
> your owner's manual. Or try one of these.
>
> Sandi F. in Fayetteville, Arkansas
>
Thanks for your advice and encouragement! I have to indeed get in there
and experiment. So far, I've made about four loafs, and even those that
rose well were dissappointing - texture was spongy and the taste was
uninteresting.
This weekend I'm going to try a couple of different recipes from the
machine's booklet.
David Colker
------------------------------
From: amy@best.com (Amy Marie Kurtzman)
Date: Fri, 7 Jul 1995 23:05:22 -0800
Subject: re: Help convert recipe
In digest #26, Julia Gilbert writes:
> From: ba903@freenet.carleton.ca (Julia Gilbert)
> Date: Fri, 30 Jun 1995 09:55:03 -0400
> Subject: Help convert rec.
>
> I have a great rec. for chocolate Zucchini bread and wondered if anyone
> could convert it for my 1lb bread maker? Here it is and thanks in advance!
>
> 3/4 cup margarine
> 2cup white sugar
> 3 eggs
> 2 1/2 cups flour
> 1/2 cup unsweetened cocoa powder
> 2 1/2 teasp. baking powder
> 1 1/2 teasp. baking soda
> 1 tsp. salt
> 1 tsp cinnamon
> 1/2 cup milk 2 tsp vanilla
> 3 cup zucchini (shredded)
> 6 oz choc. chips (optional)
> makes two 9x5 loafs bake for 1 hr at 350
I am afraid that you are out of luck with this recipe unless you own one of
the Zojirushi machines that have a cake baking cycle.
Most bread machines are made for preparing yeast breads only.
------------------------------
From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
Date: Thu, 6 Jul 1995 13:18:47 GMT
Subject: Gluten Free Help
more ways than one, since the person I was making it for is not only
unable to tolerate gluten, he can't have any soy, corn, or dairy
products. So we had to REALLY play with the recipe. The result was
stupendous: He sat and munched his way through a loaf of bread with a
grin the size of Milwaukee on his face. (No, we're not in Wisconsin, but
it's about the right size city nonetheless...) I tasted it and it wasn't
bad. Dense, but okay.
He says he'll buy a bread machine if we can prove to him that it'll make
lots of different kinds of breads. Does anyone have a favourite
gluten-free recipe to share with me? The one I made was Mock Rye, and we
were able to handle the required substitutions (mostly for the non-fat
dry milk) ourselves, so you don't need to play with your own recipes.
My friend and I thank you in advance.
*BB*
ptj
------------------------------
From: s-sehlhorst@ds.mc.ti.com (Scott Sehlhorst)
Date: Tue, 11 Jul 95 09:00:43 -0400
Subject: Conversion 'rules of thumb'?
As an introduction, I've been lurking for a couple digests, I'm developing
a gourmet repertoire by attrition, and I started baking breads and biscuits
about 6 months ago. I have to do it the old fashioned way. Most of the
traffic here seems to be machine based. Am I wasting time and bandwidth
here?- I don't think so, you folks seem to have a lot of expertice with bread!
Are there any rules of thumb for converting bread machine recipes for by hand
bread making? I know it's really silly, since bread machine recipes started
as conversions of hand made recipes, but now there are lots of bread machine
developed recipes, that I would like to try and make by hand.
The only thing that cought my eye was liquid temps, as I would try and convert
80-90F temps to 110-120F temps before making anything. Is there a canonical
list, or an archive site, or a good book for conversions?
Scott "and where can I find gluten?" Sehlhorst
------------------------------
From: "Rob Ryerson"
Date: Thu, 6 Jul 1995 06:22:16 PST
Subject: Donna G's, French Honey Bread
Here's the requested recipe. Note I haven't made it, just entered it
into Micro Cookbook for formatting and nutritional information. I may
try it, but will have to choose a substitute for the oil. I guessed
at a number of servings. Enjoy, Rob
French Honey Bread
10 Servings
Wonderful, slightly sweet French bread with a light, crispy crust.
3/4 cup water
2 teaspoons honey
2 teaspoons olive oil
2/3 teaspoon salt
2/3 teaspoon sugar
2 cups bread flour
1 1/2 teaspoons yeast
Add all ingredients to bread machine pan, in order suggested by your
manufacture. Select appropriate cycle, and start.
Amount Per Serving
Calories 112 Calories from Fat 13
Percent Total Calories From:
Fat 12% Protein 12% Carb. 76%
Nutrient Amount per % Daily
Serving Value
Total Fat 1 g 2%
Saturated Fat 0 g 1%
Cholesterol 0 mg 0%
Sodium 156 mg 6%
Total Carbohydrate 21 g 7%
Dietary Fiber 0 g 0%
Protein 3 g
Vitamin A 0% Vitamin C 0% Iron 7%
------------------------------
From: Mike Strock
Date: Fri, 07 Jul 95 19:48:30 -0500
Subject: Fwd: bread-bakers-digest V6 #26
DC>Just bought my first bread making machine (I normally make bread by hand
weekly during the winter months, but it just heats up the kitchen too
DC>much in the summer in L.A.), and I already have my first disaster.
DC>Bought an Oster, which makes both 1.5 and 1 lb. loaves. For the first
loaf, I used a Krusteaz sourdough bread machine mix just to give it a
DC>tryout. The loaf hardly rose - it's supposed to be 1.5 lb, but it's only
about 4" high. Still cooling off a bit, but I assume that at this density,
it is DC>probably not done inside, or at the very least, probably not a
good texture.
DC>I'm going to call the company later this morning, but in the meantime,
anyone else have an Oster. Maybe I got the wrong machine...
David,
I have the same Oster machine that you have (I think, I got it at Costco)
and occasionally have the same problem you did. I THINK that it has to do
with the temperature of the water that you added to the bread mix and the
yeast. I've found that keeping the water temp between 70 and 80 degrees
Farenheit is best (middle range is best, of course)...I've had problems such
as this when trying to 'wing it' without first checking the temp of the
water added.
Hope that helps!
Mike Strock
mstrock@eskimo.com
------------------------------
From: gunterman@ccmailpc.ctron.com
Date: Tue, 11 Jul 95 09:06:27 EST
Subject: Tips for Newbies
I am by no means an EXPERT on Bread baking but after working 4 Years as a
professional Cook/Demi-Chef I have learned a few things along the way.
Now that I have "retired" to the wonderful world of being a "Techno_Geek", I
have plenty of time to play w/ my DAK(R2D2) Bread Machine.
1) Yeast: The single most important factor in bread making.
For those people that only casually make bread, By hand or in their machine:
I would recommend buying packets of yeast as needed.
MAKE SURE YOU CHECK THE DATE ON THE PACKAGE!
For people that bake at least 1 Loaf a week or more:
Buy a small Jar of yeast. You can usually find them in the cooler right next to
the package yeast. It seems like a lot, I know, but it goes FAST, TRUST ME!
I have no explanation for this one but I thought it might be of interest:
I found 1/2 a jar in the back of my fridge that was OVER a year old and it still
performed just fine. Go figure!
2) Rising:
For recipes that just wont rise correctly try increasing the liquid amount
_SLIGHTLY_ and adding a tablespoon of Whole Wheat Gluten(available at gourmet
and Health food stores.
3) Falling Loaves(loaves that sink during cooling):
Add an egg to the ingredients! The egg will help the loaf "setup" and prevent it
from falling during cooling.
4) Ambient Temperature(The temperature of the room outside the machine)
This can be the biggest problem for some people and they wont even know it!
I have recipes that just will not work at all if the ambient temperature is
below 70 Degree.
If you have a draft in the winter or a cool summer breeze from an open
window...FORGET IT! On my particular machine I simply wrap some aluminum foil
around the top of it(blocking the "vents") to prevent (or at least slow down)
the offending air currents. it helps but is not a sure fire cure.
Hope this helps someone out there.
L8r
John A. Gunterman
Macintosh Specialist
Technical Support Group
Cabletron Systems Inc.
gunterman@ctron.com
gunterman@eworld.com
______________________________________________
The opinions expressed in this message are solely mine.
If they coincide w/ ctron's opinion's it is purely coincidental.
______________________________________________
------------------------------
From: z@fybits.com (Z Pegasus)
Date: Wed, 12 Jul 1995 12:25:58
Subject: Gluten Free Recipes
.#200
p@>From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
p@>lots of different kinds of breads. Does anyone have a favourite
p@>gluten-free recipe to share with me? The one I made was Mock Rye, and we
Here is some info and recipes that I have - hope this helps!
Bobbi
If you find someone that is gluten intolerant we'd love to have them join
the mailing list. It is at . To join, send a
message to the listserver with SUB CELIAC yourfirstname yourlastname in the
body of the message.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gene's Basic Rice Bread
Categories: Breads, Machine, Gluten-free
Yield: 6 servings
1 c Fresh gluten-free buttermilk
1/4 c Butter, melted
1 ts Rice vinegar
1 1/2 ts Salt
2 c Brown rice flour
1/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
3 Eggs
1/2 c Water (for Welbilt/DAK and
-Zoji
Machines, add 2 Tbsp. more
-water)
1 1/2 tb Active dry yeast
"Gene Hill, who lives in Davis, California, bakes this bread at least
twice a week. He recommends trying it as a toasted cheese sandwich.
Grill it with thin slices of red onion or bell pepper and cheese."
Place the buttermilk, melted butter, rice vinegar, and salt in bread
pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast.
Mix well with a whisk.
In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 of the dry ingredients in the bread pan. Add the egg
mixture. Add the remainder of the dry ingredients; sprinkle the yeast
on top. Select Light Crust setting and press Start.
Observe the dough frequently during the kneading cycles. If it does
not appear to be mixing well, use a rubber spatula to assist it
occasionally.
After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.
Variations: You can substitute olive oil for the butter. Replace 1/4
to 1/2 cup of the rice flour with another gluten-free flour, such as
yellow or blue corn flour, polenta meal, or soy flour. You can add at
least 1/4 cup grated cheddar cheese for a new flavor. Saute some
onions in the melted butter, allow them to cool, then add them and
your favorite herbs to create an onion/herb bread.
Optional bake cycle: Sweet bread, Rapid bake.
From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg
and Lois Conway
Posted by: Debbie Carlson - Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Bob's Cheddar Cheese Bread
Categories: Allergy, Breads, Machine, Gluten-free
Yield: 14 servings
2 3/4 ts Active dry yeast
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
2 tb Sugar
1 ts Salt
1 1/2 c Grate x-sharp Cheddar cheese
1/4 c Nonfat dry milk powder
2 tb Butter or margarine, soft
2 lg Eggs, well beaten
1 3/4 c Warm water
"This rich bread is flecked with grated cheese. If you're daring, try
adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also
good toasted. We have Bob and Melody Gabriel to thank for sharing
this gluten-free recipe."
Place all ingredients, except warm water, in bread pan, select Light
Crust setting, and press Start. While the machine is kneading,
gradually pour in the water. If the dough does not mix well, use a
rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing. 1 1/2 pound loaf.
Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not
stated.)
Source: The Bread Machine Magic Book of Helpful Hints by Linda
Rehberg & Lois Conway. From: Elizabeth Rodier ~--
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Melody's Brown and White Bread
Categories: Allergy, Breads, Machine, Gluten-free
Yield: 14 servings
2 1/4 ts Active dry yeast (1 packet)
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
1/4 c + 2 tsp sugar
1 1/2 ts Salt
1 1/3 c Nonfat dry milk powder
1/4 c Butter or margarine, melted
2 lg Eggs, well beaten
1 3/4 c Warm water
Quantities given for 1 1/2 pound loaf. Book also has 1 pound
quantities.
Melody Gabriel from Vero Beach, Florida, shared this basic,
easy-to-make recipe and when others tried it, the consensus was
"Wonderful."
1. Place all ingredients, except the warm water, in bread pan and
press start. While the machine is kneading, gradually pour in the
water. If the dough does not mix well, use a rubber spatula to assist
it occasionally.
2. After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.
Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake
Source: The Bread Machine Magic Book of Helpful Hints by Linda
Rehberg and Lois Conway 1993 ISBN 0-312-09759-X
Shared but not tested by Elizabeth Rodier, Dec 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Gene's Basic Rice Bread
Categories: Allergy, Breads, Machine, Gluten-free
Yield: 14 servings
1 c Fresh gluten-free buttermilk
1/4 c Butter, melted
1 ts Rice vinegar
1 1/2 ts Salt
2 c Brown rice flour
1/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
3 Eggs
1/2 c Water (Welbilt/DAK & Z +2 Tb
1 1/2 tb Active dry yeast
Gene Hill, who lives in Davis, California, bakes this bread at least
twice a week. He recommends trying it as a toasted cheese sandwich.
Grill it with thin slices of red onion or bell pepper and cheese.
1. Place the buttermilk, melted butter, rice vinegar, and salt in
bread pan. Stir with a rubber spatula.
2. In a large bowl, combine all the dry ingredients except the
yeast. Mix well with a whisk.
3. In a separate bowl, combine the eggs and water; beat lightly.
4. Place 1/2 of the dry ingredients in the bread pan. Add the egg
mixture. Add the remainder of the dry ingredients; sprinkle the yeast
on top. Select Light Crust setting and press Start.
5. Observe the dough frequently during the kneading cycles. If it
does not appear to be mixing well, use a rubber spatula to assist it
occasionally.
6. After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.
VARIATIONS * You can substitute olive oil for the butter. * Replace
1/4 to 1/2 cup of the rice flour with another gluten-free flour, such
as yellow or blue corn flour, polenta meal, or soy flour. * You can
add at least 1/4 cup grated cheddar cheese for a new flavor. * Saute
some onions in the melted butter, allow them to cool, then add them
and your favorite herbs to create an onion/herb bread.
Crust: Light Optional Bake Cycle: Sweet Bread, Rapid Bake
Source: The Bread Machine Magic Book of Helpful Hints by Linda
Rehberg and Lois Conway 1993 ISBN 0-312-09759-X
Shared but not tested by Elizabeth Rodier, Dec 93
MMMMM
------------------------------
From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
Date: Thu, 6 Jul 1995 13:18:47 GMT
Subject: Gluten Free Help
[Comment from your listowners: We are re-posting this because the
first line got lost. The first line of your message should start
in column one. If you leave a space majordomo will eat the line
and possibly more. After the first line you can do what you want.
Not meaning to pick on you Phyllis but you are the example we caught
before the digest went out.]
I recently made my first gluten-free bread. It was an experiment in
more ways than one, since the person I was making it for is not only
unable to tolerate gluten, he can't have any soy, corn, or dairy
products. So we had to REALLY play with the recipe. The result was
stupendous: He sat and munched his way through a loaf of bread with a
grin the size of Milwaukee on his face. (No, we're not in Wisconsin, but
it's about the right size city nonetheless...) I tasted it and it wasn't
bad. Dense, but okay.
He says he'll buy a bread machine if we can prove to him that it'll make
lots of different kinds of breads. Does anyone have a favourite
gluten-free recipe to share with me? The one I made was Mock Rye, and we
were able to handle the required substitutions (mostly for the non-fat
dry milk) ourselves, so you don't need to play with your own recipes.
My friend and I thank you in advance.
*BB*
ptj
------------------------------
End of bread-bakers-digest V6 #28
*********************************
bread-bakers-digest Sunday, 23 July 1995 Volume 06 : Number 029
Today's Subjects:
mail
Rising problems
NEW SUBSCRIBER
Re: bread-bakers-digest V6 #28
Kneading test
Bread Baker Recall
Bread Machine Covers & Cloth Gift Bags 4 Bread
my first sourdough success in a machine!
Re: White Breads
bread-bakers-digest V6 #28
----------------------------------------------------------------------
From: ATMCDANIEL@ALPHA.NLU.EDU
Date: Fri, 21 Jul 1995 11:28:17 -0500 (CDT)
Subject: mail
Yesterday, I was out of bread flour and used some hot roll mix I had...
don't ever try that...it was a disaster!!! Top caved in and when you
squeezed it it was like a sponge!! But my birds in the back yard loved
it! (they have to eat too!)
------------------------------
From: pasquale@lanl.gov (Gina Pasquale)
Date: Mon, 17 Jul 1995 08:20:13 -0600
Subject: Rising problems
Hello,
I have a Chefmate (Seiko) machine. I've noticed that my bread rises very
well during the first and second rise cycles. On the last (third) cycle,
the bread doesn't rise as well and I end up with a smaller, denser loaf,
that sometimes seems to cave in. Does anyone have any suggestions for me.
(Also, I live at 6600' in elevation.)
Thanks in advance,
Gina
------------------------------
From: Donna33333@aol.com
Date: Tue, 11 Jul 1995 14:42:26 -0400
Subject: NEW SUBSCRIBER
I would like to know (ASAP) whether 100% whole grain bread made on the
automatic whole grain cycles of different brands of bread makers turns out
the same. I know the high-end Zojirushi is called "the best" machine, but I
am interested in comparing the actual whole grain bread as produced on the
automatic cycle, not in the features of the machines. Thank you for your help.
------------------------------
From: "Tracy L. Carter"
Date: Mon, 17 Jul 95 08:16:41 LCL
Subject: Re: bread-bakers-digest V6 #28
>
>Scott "and where can I find gluten?" Sehlhorst
>
Our Kroger store carries it. For some strange reason they stock it in the
section with the "health" foods.
Tracy L. Carter, Computer Programmer Technician PA100597@UTKVM1.UTK.EDU
Univ. of Tennessee College of Social Work
**DISCLAIMER: Any opinions stated are not the opinions of my employer!
"A conclusion is simply the place where you got tired of thinking!"
------------------------------
From: Roland Kwee
Date: Wed, 19 Jul 1995 07:22:47 -0700 (PDT)
Subject: Kneading test
Hi,
Does anyone have experience with hand kneading and determining
with when the kneading is done? In many bread books (e.g., Laurel's
Kitchen Bread Book) it says to knead about 10 minutes for a one-loaf
dough (about 450 g of whole-wheat flour) after which it should
stretch 'paper-thin'. My dough never became 'paper-thin', even
after kneading much longer. I thought I followed all instructions
of the book.
Has anyone using a kneading hook or bread machine noticed this
condition of dough that stretches 'paper-thin' ?
Please e-mail me directly, as your response may not be included
in the moderated digest I subscribed to.
Thanks, Roland Kwee
------------------------------
From: Jim Carey
Date: Wed, 19 Jul 1995 22:11:10 -0400 (EDT)
Subject: Bread Baker Recall
The July,1995 Consumer Reports had the following recall notice in it:
West Bend Automatic bread and dough makers (all models)
Could overheat and catch fire.
Products: 425,000 appliances made 6/1/94-4/9/95 and sold for up to
$300. Box-shaped breadmakers mix, knead, and bake bread. Products are
made of white or black metal with matching plastic lid. Part of lid
that contains control panel is labeled, in part: "Automatic Bread &
Dough Maker ... West Bend ..." Check 5- or 6-digit manufacture-date
stamp (listing month, day6, year) on back of unit.
What to do: Call 800-367-0111 for free pickup and repair. Company will
extend warranty for 1 yr. and will include 6 free bread mixes with
repaired appliance.
------------------------------
From: Ron Fritz
Date: Mon, 17 Jul 1995 07:15:39 -0500 (CDT)
Subject: Bread Machine Covers & Cloth Gift Bags 4 Bread
[Editorial Comment from the listowner:]
[We think this kind of announcement is ok.]
I don't know if it is proper to provide info on product availability in
this mailing list; if not then please delete this message. If it is
acceptable, my wife would like me to pass along the fact that she is
beginning to supply bread machine covers and also makes a nice cloth bag
with a wooden ring for a closure to place a bread loaf into when giving
a loaf of bread as a gift. Presently she is selling them on a wholesale
basis. Please email me if you are interested or know of any stores in
your area that might be interested in carrying these items. My email
address is . My wife's business phone is 414-376-9030
and her business is called "Bread & Butter"
------------------------------
From: oviattws@alaska.net (scott oviatt)
Date: Mon, 17 Jul 1995 23:16:28 +0900
Subject: my first sourdough success in a machine!
Hello everyone,
Like John Gunterman(digest#27) I also have a DAK, and just on Sunday I
successfully made my first sourdough bread in it! I have made sourdough by
hand before and it was successful, but when it came to doing it in machine,
I was just a little apprehensive, knowing of how temperamental starters can
be! I had just received some starter that came west over the Oregon Trail,
so it's pretty special! I will take some down (finished product) to the
folks in Oregon next week. Pancakes with fresh blueberries--my mouth is
watering already!
Someone in the last digest mentioned that not too many people were talking
about manually baking; well I'd like to assure him that I love ro knead the
dough by hand, but I reserve this for specialty breads, as I use the machine
to crank out bread for the family every day--it really is more economical
and tastes so much better. Right everyone??!!!
Regards to you all and happy baking!!
Jill Oviatt
oviattws@alaska.net
- ------------------------
The man who fears the unknown
will someday take fright at his own backside.
- --Sinbad from "The Golden Voyage of Sinbad"
That's alright....I still got my guitar
------------------------------
From: Cdluria@aol.com
Date: Fri, 21 Jul 1995 00:18:12 -0400
Subject: Re: White Breads
When we first acquired our breadmaker, we were surprised to find a lack of
consistency in repeated productions of the same recipe. Sometimes the bread
would come out higher, sometimes denser, and once it hardly rose all. We were
pretty careful about our measurements and put the difference down to changes
in humidity.
But the problem vanished when we started _weighing_ the flour instead of
using a measuring cup, (we bought an inexpensive kitchen scale from K-Mart).
When we checked the weight of our usual three cups of flour (and repeated
the test three or four times), we found that that the results ranged from 12
to 15.5 ozs -- a variation of about 25%! We settled on 13.5 ozs and haven't
had a problem since. The other change we made was to use distilled rather
than tap water, for the chlorine content of the latter is quite high, at
times, and we thought it might be weakening the yeast.
While we like Donna German's French Honey Bread, the white bread we make most
often is the Breadman's recipe. Fresh out of the machine it makes great
sandwiches, and wonderful toast when it's a day old. For a 1 1/2 lb. loaf:
9 ozs (1 cup + 2 Tbl.) Water
2 Tbl. Canola Oil
1 1/2 Tbl. Honey
13.5 ozs (3 cups) All Purpose, Unbleached Flour
3 Tbl. Non-Fat Dry Milk
1 1/2 tsp. Salt
2 tsp. Active Dry Yeast
cdluria@aol.com
------------------------------
From: Harper
Date: Tue, 18 Jul 1995 01:47:10 -0400 (EDT)
Subject: bread-bakers-digest V6 #28
>As an introduction, I've been lurking for a couple digests, I'm
>developing a gourmet repertoire by attrition, and I started baking
>breads and biscuits about 6 months ago. I have to do it the old
>fashioned way. Most of the traffic here seems to be machine based.
>Am I wasting time and bandwidth here?- I don't think so, you folks
>seem to have a lot of expertice with bread!
[snip]
I'm delurking to announce that I also don't own a bread machine.
I have nothing against them, but I find my current method
satisfactory. I don't exactly make bread "by hand," though -- I
use a heavy-duty Kitchen Aid mixer to knead the dough, and a
microwave oven to raise it. That's right -- a microwave. I never
used to be able to make decent bread. It always came out as heavy
as a doorstop. Recently, I found a great book in the library
called "Bread in Half the Time" by Linda Eckhardt and Diana Butts.
It explained how to make bread using a food processor to knead the
dough and a microwave set on very low power to raise the dough. I
tried it, and IT WORKS. For the first time in my life I'm
consistently producing light, edible loaves. One rising takes
about 15 minutes, sometimes longer if it's a whole-grain bread.
>From start to finish takes two hours at the most. (Incidentally,
the book also has a section of bread machine recipes -- mostly
ones that involve making dough in the machine, then finishing by
traditional methods.) I highly recommend this book. After I
returned the library copy, I went out and bought my own. (Insert
standard "just a satisfied customer" disclaimer here.)
I'm also curious to know if machine recipes can be re-converted
for traditional baking. I think it should be possible. The
proportions look right, so it's just a matter of getting the time
and temperature right. And for that you can use other recipes as
a guide. Try 375 F for about 40 minutes for a start.
Harper *%*%*%* rcmann@delphi.com
"Mostly Harmless" -- Douglas Adams
------------------------------
End of bread-bakers-digest V6 #29
*********************************
bread-bakers-digest Saturday, 29 July 1995 Volume 06 : Number 030
Today's Subjects:
Gluten
gluten
Machine Kneading
collapsed loaf
RE: Rising Problems
Kneading Dough
Colonial Bread recipe
Where can I get bread bags?
Measuring Ingredients
Rye bread recipe
----------------------------------------------------------------------
From: gunterman@ccmailpc.ctron.com
Date: Mon, 24 Jul 95 14:07:44 EST
Subject: Gluten
>>
>>Scott "and where can I find gluten?" Sehlhorst
>Our Kroger store carries it. For some strange reason they stock it in the
>section with the "health" foods.
I usually get mine from the local Health Food store.
John "another one w/ a funny middle name from the Chile Heads List" G.
gunterman@eworld.com (Play)
gunterman@ctron.com (Work)
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 23 Jul 95 10:46:22 -0800
Subject: gluten
>
>Scott "and where can I find gluten?" Sehlhorst
>
ow> Our Kroger store carries it. For some strange reason they stock it in
ow> the section with the "health" foods.
ow> Tracy L. Carter, Computer Programmer Technician
Or you can mail order it from King Arthur's Flour. But they don't sell
chile peppers, so Scott probably won't buy from them :-).
Joel
... Situation Normal. Panic Accordingly.
------------------------------
From: rcox@UH.EDU (RH Cox)
Date: Mon, 24 Jul 1995 20:17:04 -0600
Subject: Machine Kneading
I got a cuisenart over the weekend and tried to make 100% whole wheat bread
with only flour, ice water, yeast and salt. After a few minutes, the
kneading blade finnaly formed a ball, and a couple minutes later, it looked
kneaded enough. When I checked the dough, it was so hot that finished
kneaded it by hand. Ended up with a very unimpressive loaf.
I am wondering If I am expecting to much from this machine?
Any suggestions will be gratefully welcomed.
Ralph
Luck! Physics has nothing to do with luck. Physics is fact!....The Doctor
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 23 Jul 95 10:46:10 -0800
Subject: collapsed loaf
ow> I have a Chefmate (Seiko) machine. I've noticed that my bread rises
ow> very well during the first and second rise cycles. On the last (third)
ow> cycle, the bread doesn't rise as well and I end up with a smaller,
ow> denser loaf, that sometimes seems to cave in. Does anyone have any
ow> suggestions for me. (Also, I live at 6600' in elevation.)
ow> Thanks in advance,
ow> Gina
A collapsed loaf (also called a "Crown Loaf") is almost always a sign of
too much liquid. The loaf rises too much and then collapses.
Joel
... I am a professional - I won't even try this at home!
------------------------------
From: Brian Hostetler
Date: Sun, 23 Jul 1995 11:42:34 -0500 (EST)
Subject: RE: Rising Problems
Gina, I think your problem is too much moisture. I've read this in a
bread book I have laying around in some pile.
Anyway, I've had this problem recently in my 3 year-old Hitachi. It
happens even when I cut the water level down to 250mls from 270 for a
large loaf. I suspect is has to do with the high humidity in
Bloomington. However, the fact that my roommates keep a fan pointed
into the kitchen (blows air conditioned air in there) might have some
influence as well.
- --
Brian
The Internet: Your old grade school home room.
http://silver.ucs.indiana.edu/~brianh/home.html
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 23 Jul 95 10:45:38 -0800
Subject: Kneading Dough
ow> Hi,
ow> Does anyone have experience with hand kneading and determining
ow> with when the kneading is done? In many bread books (e.g., Laurel's
ow> Kitchen Bread Book) it says to knead about 10 minutes for a one-loaf
ow> dough (about 450 g of whole-wheat flour) after which it should
ow> stretch 'paper-thin'. My dough never became 'paper-thin', even
ow> after kneading much longer. I thought I followed all instructions
ow> of the book.
ow> Thanks, Roland Kwee
The dough does not stretch paper thin, _you_ can stretch properly
kneaded dough to paper thinness.
Joel
... Pie R square? NO! Pie R Round! Cornbread R Square!
------------------------------
From: oviattws@alaska.net (scott oviatt)
Date: Tue, 25 Jul 1995 17:07:22 -0800
Subject: Colonial Bread recipe
Hello bakers! I wanted to share with you all my favorite bread machine
recipe. My DAK makes 1 1/2 lb.loaves, so if yours are smaller..
The description is as follows: An early American favorite with a rich sweet
flavor and unique texture.
COLONIAL BREAD
1 pkg.yeast
3 1/2 C. bread flour
1/3 C. yellow cornmeal
1 1/2 C. boiling water
1/3 C. molasses
1 t. salt
1 T. butter (use ingredients at room temp.)
Place cornmeal into bowl. Carefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand to cool for about 30 minutes.
Stir in molasses, salt, and butter. Place yeast in pan, bread flour, and
then cornmeal mixture. Select "white bread" and push "start"
Hope you like it as well as I do!
That's alright....I still got my guitar
------------------------------
From: suneeta@tss.com (Suneeta Aggarwal)
Date: Mon, 24 Jul 1995 10:24:51 -0700
Subject: Where can I get bread bags?
I'm curious as to how others store their bread-machine bread.
I've been buying the large (one-gallon size?) ziploc bags but
the entire loaf doesn't fit very easily. Thus, I have to slice
the bread first and store it in two bags. Not terribly convenient.
Surely, there must be a place (mail-order perhaps) that sells
plastic bags sized for bread-machine loaves. Anyone know of such
a retailer?
BTW, I've also tried using produce bags but they often are not
strong enough.
Thanks,
Suneeta
suneeta@tss.com
- --
****************************************************************
* | *
* Suneeta Aggarwal | email: suneeta@tss.com *
* Teknekron Software Systems, Inc. | Voice: 415-833-2728 *
* 530 Lytton Ave, Suite 301 | FAX: 415-321-3176 *
* Palo Alto, CA 94301 | *
* | *
****************************************************************
------------------------------
From: sherae@zeta.org.au (Sheri McRae)
Date: Tue, 25 Jul 1995 07:49:08 +1000
Subject: Measuring Ingredients
Whenever I see a comment about measuring ingredients such as
(cdluria@aol.com) made I shout encouragement.
"When we first acquired our breadmaker, we were surprised to find a lack of
consistency in repeated productions of the same recipe. Sometimes the bread
would come out higher, sometimes denser, and once it hardly rose all. We were
pretty careful about our measurements and put the difference down to changes
in humidity.
But the problem vanished when we started _weighing_ the flour instead of
using a measuring cup."
In Australia we're on the metric system and most dry ingredients are
weighed rather than measured. Having used both systems for years I find
the weighing process far, far more reliable. It also has some drawbacks -
moisture in flour will vary the weight, etc. But I'd love to see more
recipes converted to weight rather than volume and perhaps we'd all have
more consistent results with our bread.
Cheers, Sheri
Sheri McRae sherae@zeta.org.au
Things are more like they are now than they have ever been.
- President Gerald Ford
------------------------------
From: Mads H|jbjerg Toftum
Date: Sun, 23 Jul 1995 18:44:20 +0200 (MET DST)
Subject: Rye bread recipe
Rye Bread
I (Sourdough)
0.3 liter water
25 gram yeast
1/2 tsp honey
200 gram rye flour (coarse)
Mix and cover with cling film, leave at room temperature 48 hours.
II
0.4 liter water
500 gram rye grains (cracked / cut).
200 gram wheat flour
Mix with sourdough (I),cover with film and leave at room temperature for 24
hours.
III
0.5 - 0.75 liter warm (ca. 32C/90F) water
2 tsp salt
600 gram rye flour (coarse)
Add to II and knead until the dough is smooth. Remove 0.15 liter of the dough
to act as sourdough next time.
Put in a 3 liter tin (Preferably the same shape as a regular toast bread).
Let the bread raise for 2 hours at room temperature.
Brush with water and make holes with a fork.
Bake 90 minutes in a preheated oven.
Freezes well.
NB! Rye bread is regularly eaten in Denmark for lunch, and is used for open
sandwiches, rye bread is rich in fibres and thus much more healthy than
regular bread. A roughly similar version is know in Germany as Schwartzbrot.
To make Danish open sanwiches, slice the bread thinly and cut each slice in
half. Just about anything that could go in a regular sandwich can be used on
top. An example could be: butter the slice of bread, put a small leaf of
lettuce on, put alternate slices of egg and tomato on (3 or 4 of each), put
a little mayo on top and sprinkle with freshly cut chives. Another version
could be a full slice of bread with a hamburger on top and fried onions. In a
near future I'll be typing up a collection of ideas for open sandwiches.
------------------------------
End of bread-bakers-digest V6 #30
*********************************
bread-bakers-digest Tuesday, 8 August 1995 Volume 06 : Number 031
Today's Subjects:
Re: bread-bakers-digest V6 #30
Request for recipe
bread bags
Re: bread-bakers-digest V6 #30
Jam
[none]
Majordomo problems
bread bags
Pointer to rec.food.cooking reorganization CFV
bread bags
Re: Where can I get bread bags?
Questions Regarding Bread Makers
Re: Where can I get bread bags?
Re: Gluten-free help
You Might Be Interested In This
----------------------------------------------------------------------
From: karen@brahms.amd.com (Karen Black)
Date: Sun, 30 Jul 95 06:50:58 PDT
Subject: Re: bread-bakers-digest V6 #30
I find that my bread molds too fast if stored in a plastic bag, so I use
a wooden bread box. If it lasts long enough to dry out (2-4 days, depending
on the recipe), I use the stale bread for crumbs or feed it to the ducks.
Karen Black
------------------------------
From: cat@iadfw.net (Cheryl Taylor)
Date: Mon, 31 Jul 1995 08:56:20 -0500
Subject: Request for recipe
Could someone out there with an Oster breadmaker please post the recipe for
quick "sourdough" bread that comes in that machine's cookbook? It uses
yogurt and lemon juice for the sour taste and is really easy. Plus you
don't have to plan ahead for starter to ferment. Thanks so much.
Cheryl
------------------------------
From: britter@mcs.net (B. Ritter)
Date: Sun, 30 Jul 95 23:19 CDT
Subject: bread bags
Although this sounds like heresy, occasionally I buy a loaf of *very
special* bread from an excellent bakery in one of our Chicago-area grocery
store chains. I then save the bag to use for the bread I make in my bread
machine. True, it has to be a *very special* bread to justify my purchase,
but, hey, I'm not the only one who can make mouth-watering bread! :-)
A friend has suggested that I could probably buy a small quantity of loaf
bags from that same bakery. I haven't done it, but I expect it'd be worth
trying.
On second thought, I really prefer my way of acquiring bags because it
allows me to sample different and unusual breads that give me ideas for
variations in my bread machinbe recipes.
Betty Ritter
B. Ritter
britter@mcs.net
------------------------------
From: gourmet@mail.utexas.edu
Date: Sun, 30 Jul 1995 22:13:38 -0400
Subject: Re: bread-bakers-digest V6 #30
Hi, Reggie --
I'm forwarding this through you, since I'm not sure how to handle this. I
do sell Tupperware, so I can't say I don't, but I am making this
recommendation because I really believe that this is a good product (I got
my own as soon as it came out). Also, since Suneeta is in California, I
would recommend she find a local Tupperware Consultant, so I wouldn't make
any money off of this. I know that advertising is frowned on, but this
seems to fall into a grey area, so I wanted to run this by you to get your
opinion and let you decide whether it should appear.
Suneeta Aggarwal said:
>I'm curious as to how others store their bread-machine bread.
>I've been buying the large (one-gallon size?) ziploc bags but
>the entire loaf doesn't fit very easily. Thus, I have to slice
>the bread first and store it in two bags. Not terribly convenient.
>Surely, there must be a place (mail-order perhaps) that sells
>plastic bags sized for bread-machine loaves. Anyone know of such
>a retailer?
Hi Suneeta,
I recently purchased a Bread Baker's Delight from Tupperware. It is a
square container with an easy open seal that is just the right size for a 1
1/2-lb loaf of bread machine bread. I really love it and definitely
recommend it. The other recommendation (what we used to do, was store it on
a covered cake plate. This sometimes caused problems, though, if the loaf
was too tall (generally not too often, since we "ate it down" enough to put
on the plate).
Cindy
------------------------------
From: mary_white@sunshine.net (Mary White)
Date: Fri, 4 Aug 95 16:20 PDT
Subject: Jam
My Hitachi bread machine will make jam, but the recipes that came with it
are all by weight and for fruits I don't have around. Right now, what I have
around is blackberries. Can anyone give me a good BLACKBERRY JAM recipe that
they've tested in a bread machine? Quick, before they're all gone!
Thanks,
Mary
------------------------------
From: pasquale@lanl.gov (Gina Pasquale)
Date: Tue, 1 Aug 1995 07:23:54 -0600
Subject: [none]
>Surely, there must be a place (mail-order perhaps) that sells
plastic bags sized for bread-machine loaves. Anyone know of such
a retailer?
Thanks,
Suneeta
suneeta@tss.com
Suneeta,
Try the King Arthur Flour Baker's Catalog at (800) 827-6836. They have a
great selection of baking supplies. I use their bread bags and they are
plenty big enough.
Gina
------------------------------
From: reggie@reggie.com (Reggie Dwork)
Date: Mon, 07 Aug 1995 23:45:23 -0700
Subject: Majordomo problems
Majordomo was down over the weekend Aug 5th until sometime Monday Aug 7. If
you sent anything to bread-bakers and it bounced back to you, please send it
again. That's also why this digest is late.
Thanks,
Jeff & Reggie
- --
Reggie & Jeff Dwork
Owners, eat-lf mailing list and bread-bakers mailing list
eat-lf-admin@reggie.com bread-bakers-admin@reggie.com
------------------------------
From: bhodgema@students.wisc.edu (Bryce Hodgeman)
Date: Mon, 31 Jul 1995 13:26:56 -0500
Subject: bread bags
Instead of bread bags, we store our bread in a Tupperware container. It
holds just one loaf of bread. It is made especially for bread machine
bread. It is clear so that you can see when you need to make more bread!
It seals tightly & has an "ultra-fresh" grid on the bottom to keep the
bottom fresh. I think I paid about $15 for it. Bread bags would still be
necessary to freeze bread. We just make one loaf at a time. It is what I
was looking for. Julie
------------------------------
From: Stephanie da Silva
Date: Fri, 4 Aug 1995 11:35:12 -0500 (CDT)
Subject: Pointer to rec.food.cooking reorganization CFV
There is currently an active vote being taken for these newsgroups
proposed to be created in the rec.food hierarchy:
rec.food.spicy+hot
rec.food.bread
rec.food.cooking.equipment
rec.food.cooking.marketplace
rec.food.cooking.books+tv
rec.food.cooking.modified-diet
rec.food.cooking.misc
If you wish to vote, you may obtain a ballot from either the votetaker Jim
Davis or from the newsgroup news.announce.newgroups.
------------------------------
From: Ellen Stier
Date: Mon, 31 Jul 1995 10:19:13 -0700 (PDT)
Subject: bread bags
Suneeta Aggarwal asked about bread bags. I replied in rec.food.cooking also,
but for the list, I thought I'd reply again. I bought a box of bakery bags
at the local "restaurant" store (Smart & Final Iris -- it's a chain). There
were 500 for less than 10.00. Enough to last me for longer than I'll
remember what I paid, anyway.
They are very thick and plenty roomy for a 1.5 pound, well-risen loaf. I
give away a lot of bread and I just tie these clear bags off with a pretty
ribbon.
Ellen
------------------------------
From: Ruth C Perry
Date: Tue, 01 Aug 1995 16:02:19 -0500 (EST)
Subject: Re: Where can I get bread bags?
The King Arthur Flour Baker's Catalogue offers a variety of bread bags. [I do
not work for them; have no relatives working for them; have no financial
interest in them...] They have heavy plastic bags that come in four different
sizes and sold in packs of 100. They also have a couple of more "permanent"
type bread holder: a machine washable cotton twill bread bag, and an
expandable, vented hard plastic box called Bread Keeper. When I called them,
they had recommended the Bread Keeper. It works just fine for me. I will
probably buy some of the plastic bags as well, since I need something to put the
bread in when I give it as a gift.
The Baker's Catalogue
King Arthur Flour
P.O.Box 876
Norwich, Vermont 05055-0876
(800)827-6836
------------------------------
From: Aaron M Frankel
Date: Mon, 31 Jul 1995 15:39:15 -0400
Subject: Questions Regarding Bread Makers
Hi,
I have been dieting somewhat sucessfully now for the summer (down to 178
from 220 while able to put on some more muscle mass) and am trying to come to a
gradual soft landing into more and more "normal type" food. I have always
been a big bread fan - but during my diet avoided it (except for lite sliced
sandwich bread) I would love make my own bread if it was reasonably
economical and healthy. So a few questions.
1) Healthy home made bread: does it exist? If so how does it taste - can
one get reasonably good bread using egg beaters, skim milk, etc.
2) Home made vs. commercial - how does homemade bread stack up
economicaly and healthwise vs. commercial bread?
3) What kind of bread maker should I get? Any features that I "must
have" and pitfalls to avoid - any specific model recomendations or warnings?
Damark has a sale on a factory serviced breadmaker ($80) - Is this a good
price to pay.
Thanks for your help.
------------------------------
From: "Debi Heiser"
Date: Tue, 1 Aug 1995 03:38:19 +0000
Subject: Re: Where can I get bread bags?
> From: suneeta@tss.com (Suneeta Aggarwal)
> Date: Mon, 24 Jul 1995 10:24:51 -0700
> Subject: Where can I get bread bags?
>
> I'm curious as to how others store their bread-machine bread.
> I've been buying the large (one-gallon size?) ziploc bags but
> the entire loaf doesn't fit very easily. Thus, I have to slice
> the bread first and store it in two bags. Not terribly convenient.
> Surely, there must be a place (mail-order perhaps) that sells
> plastic bags sized for bread-machine loaves. Anyone know of such a
> retailer?
>
> BTW, I've also tried using produce bags but they often are not
> strong enough.
>
> Thanks,
> Suneeta
>
> suneeta@tss.com
>
Instead of bags, I use a large, clear-ish, rectangular plastic
cannister with a snap-on lid. It's big enough that I can place one
and a half loaves of unsliced bread in it ... and being able to see
through it lets me know when it's time to bake more bread without
having to open it up (and let more air in) to check. I got it as
part of a set of three at my grocery store ... I use the largest one
for my bread, the middle-size one for my bread flour, and the small
one for sugar.
Debi
Debi@Jobi.com
"Never wake a sleeping toddler." - Debi Heiser, 1995
------------------------------
From: kmdavis@netcom.com (Karen M. Davis)
Date: Mon, 7 Aug 1995 20:26:02 -0700 (PDT)
Subject: Re: Gluten-free help
Phyllis Johnpoll asks:
> [snip] more ways than one, since the person I was making it for is not only
> unable to tolerate gluten, he can't have any soy, corn, or dairy
> products. [snip]
> He says he'll buy a bread machine if we can prove to him that it'll make
> lots of different kinds of breads. Does anyone have a favourite
> gluten-free recipe to share with me? The one I made was Mock Rye, and we
> were able to handle the required substitutions (mostly for the non-fat
> dry milk) ourselves, so you don't need to play with your own recipes.
>
> My friend and I thank you in advance.
Best place to start is with Bette Hagman's books- the Gluten Free Gourmet
and More from the Gluten Free Gourmet. Most of her recipes have
workarounds for dairy, as well as being gluten-free. The second book
("More from...") has an even dozen bread recipes that are specifically
made for bread machines (no conventional directions given). Between her
two books, I've made challah (egg bread good enough to fool
wheat-eaters), pumpernickel, cinnamon raisin bread (an adaptation of the
tapioca bread recipe she has), mock rye, mock swedish rye, apple bread,
french bread (great for sandwiches!) and a few others.
If your friend must truly maintain a gluten-free lisfestyle, these books
are "must-haves" - they take the pain out, since lots of replacement
recipes are in there (incl. scones, pita bread and English muffins!)
karen
kmdavis@netcom.com (if urgent, use faigin@aero.org - the better half)
Karen Davis of Davis and Associates (818)892-8555
"Pain is Mother Nature's way of telling us to slow down;
Death is her way of INSISTING!"
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 02 Aug 95 06:16:06 -0700
Subject: You Might Be Interested In This
I have been asked to forward the following message concerning
rec.food.cooking and the current Call For Votes to the members of this
list. Joel
- - - - - - - - - Begin Forwarded Message - - - - - - - - - - - - - - -
I sincerely apologize if the following somehow offends anyone.
After a number of private email discussions with others who share
this point of view, I've come to the conclusion that this is article
is appropriate and deserving of some consideration.
The CFV has been issued with little change from the RFDs; for
whatever reason, the proponent has apparently not recognized the
the clear and growing support for moving the proposed groups up to the
rec.food hierarchy. Many discussions, both through postings and via
email, have indicated that there is a large group of people who would
prefer to see this happen.
Given this, I'd like to make the voting population aware that
should the rec.food.cooking.* groups fail in vote, at the earliest
possible time afterwards, I will be issuing an RFD with the help
of as many who would like to be included. The intent is that it
should reflect the apparently wide support for leaving
rec.food.cooking untouched while adding a few new groups to the
rec.food hierarchy. Initially, it would seem as though at a minimum,
rec.food.equipment and rec.food.marketplace should be included.
While I have volunteered to take on this task, I'm not considering
it on my own. This is already a group effort by some frequent users
of rec.food.cooking et al, and I would expect it to continue to grow
in number of proponents.
If you feel that rec.food.cooking.(equipment,marketplace,...) is the
right place for the group, then by all means vote YES for it. But
if you think it belongs up in rec.food, be aware that if r.f.c.
doesn't get split as a result of the current vote, there will be a
proposal forthcoming to put these groups under rec.food.
In earnest,
- -dan
- --
Dan Masi
Mentor Graphics Corp.
danm@warren.mentorg.com
------------------------------
End of bread-bakers-digest V6 #31
*********************************
bread-bakers-digest Monday, 14 August 1995 Volume 06 : Number 032
Today's Subjects:
YEAST BISCUITS
Bread Baker's Delight
bread bags
Another great recipe from Oster
quick sourdough recipe
Rye Bread of the Week
no added fat breads
"Faux" Sourdough Request - Digest V6 #31
Using a sponge technique for bread machines
----------------------------------------------------------------------
From: ATMCDANIEL@ALPHA.NLU.EDU
Date: Thu, 10 Aug 1995 9:23:25 -0500 (CDT)
Subject: YEAST BISCUITS
Anyone out there have a yeast biscuit recipe using the bread machine on
the dough setting??? Nell
------------------------------
From: Deana Noelle Goldsmith
Date: Tue, 8 Aug 1995 23:27:47 -0700 (PDT)
Subject: Bread Baker's Delight
How do I find a tupperware sales-person in my area in order to buy this
Bread Baker's Delight tupperware thing?
Please respond by e-mail to: dgold@uclink.berkeley.edu
Thanks!
Deana
------------------------------
From: tvasicek@watson.princeton.edu
Date: Tue, 08 Aug 1995 06:58:54 EDT
Subject: bread bags
I use cereal bags to store my bread -- the huge bags that come
in the giant, economy-sized boxes. They are even big enough for
the four-pound monster loaves from my DAK Turbo-IV. These
bags are very strong and impermiable to water and flavor.
Just make sure the bread is COMPLETELY cool before you bag it.
To seal, I carefully fold the open end and wrap the whole thing with
a large rubber band.
- -Tom Vasicek
------------------------------
From: Deana Noelle Goldsmith
Date: Tue, 8 Aug 1995 23:26:10 -0700 (PDT)
Subject: Another great recipe from Oster
Another great recipe from Oster is their Multigrain Bread (I've been
making this a lot lately:
Multigrain Bread for Large Loaf (1 1/2 lb. loaf)
1 1/4 cups water
2 tblsp. margarine
1 1/3 cups bread machine flour
1 1/3 cups whole wheat flour
1 cup 7-grain cereal (find at health food stores)
3 tblsp. brown sugar
1 1/4 tsp. salt
3 tsp. regular active dry yeast
or 2 1/2 quick acting active dry yeast
Enjoy!
Deana
------------------------------
From: Deana Noelle Goldsmith
Date: Tue, 8 Aug 1995 23:20:54 -0700 (PDT)
Subject: quick sourdough recipe
Cheryl requested this bread recipe from the Oster bread machine cookbook
so here it is:
Quick Sourdough Bread
Large Loaf (1 1/2 lb.)
1/2 cup plain nonfat yogurt
2/3 cup water
1 tblsp. lemon juice
1 tblsp. margarine or butter softened
3 1/4 cup Bread Machine Flour (Gold Medal Better for Bread flour)
1 tblsp. sugar
1 1/2 tsp. salt
3 tsp. regular active dry yeast
or 2 3/4 tsp. bread machine yeast or quick acting dry yeast
(They suggest using the French Bread for the Bread type
if you have that option on your machine.)
Hope that helps! Deana (first time posting here)
------------------------------
From: Elizabeth Schwartz
Date: Sat, 12 Aug 1995 14:01:49 -0400 (EDT)
Subject: Rye Bread of the Week
One of the things I love about owning a bread machine is that you can
"design" a loaf that is just perfect for you! I've been fiddling, trying
to come up with our idea of the perfect sandwich bread.
It should be: whole grain, wheat and rye, easy to slice, low-crumb, and
low-fat, and of course taste great!
Here's this week's recipe. It's getting close! It makes a firm, slightly
sweet loaf with a small even crumb and a good rise.
We have a big Oster bread machine with a whole wheat cycle; it's model 4812
style BB-100.
Betsy's Rye Bread of the Week
1.25 cups water
1 Tbsp butter
1 Tbsp applesauce
2 Tbsp honey
1 tsp salt
2 cups whole wheat flour
1.5 cups rye flour
2.5 Tbsp whole wheat gluten
2 tsp yeast
2 tsp whole caraway seeds (optional)
(ingredients in order of adding them to our machine)
If you use whole wheat bread flour, use less gluten. Don't cut the salt much!
For a higher loaf use 1 cup rye flour and 2.5 cups whole wheat flour.
------------------------------
From: Cherie Ambrosino
Date: 8 Aug 95 11:26:11 EDT
Subject: no added fat breads
Hi Aaron, congrats on the weight loss! I do occassionally buy bread [yes I
hang my head in shame!] but mostly I use the machine, [I have an R2D2 dak type
which is no longer made, so I can't recommend one] and I have found a book that
I think is just terrific for teaching about fat substitutes in baking. Its one
of the nitty gritty cookbooks [they are about 4 by 8 inches - tiny paperbacks],
The Bread Machine Cookbook [volume 3 or 4] on Whole Grains et al [it says whole
grains on the cover] - if for some reason you can't find it e'mail me and I'll
get the ISBN number from home. The book has lots of recipes for whole grain
and sourdoughs and sprouted breads - but mostly I like it because many of the
recipes either call for fat substitutes, like fruit juice , and tell you how
much to use - but using it has also made me more aware of my choices in baking,
whether its egg whites, skim or powdered nonfat milk, egg beaters, or juices
and water, its been quite the eye opener for me! It also focuses on whole
grain and bread with healthy things mixed in, which helps you get more
nutriiton in each slice, which for me makes it easier to justify the added
calorie intake after those "diet" [and tasteless!] store bought breads. She
also gives a nutritional analysis of the loaves. She does discuss machines at
the beginning of the book, so if you want to skim that before you purchase
[actually maybe the best way is to skim that part of all the bread machine
cookbooks - those authors usually have worked with several kinds] it might save
you some heartaches later! Enjoy and good luck - Cherie
------------------------------
From: "SHERI K THOMASSON"
Date: Wed, 09 Aug 95 08:50:44 cst
Subject: "Faux" Sourdough Request - Digest V6 #31
Cheryl Taylor wrote:
> Could someone out there with an Oster breadmaker please post the recipe
> for quick "sourdough" bread that comes in that machine's cookbook? It uses
> yogurt and lemon juice for the sour taste and is really easy. Plus you
> don't have to plan ahead for starter to ferment. Thanks so much.
Cheryl: I have a very good "faux" sourdough recipe that my family loves. It
uses sour cream (can be non-fat) and vinegar (instead of yogurt and lemon
juice). Think you might like to try it.
"Faux" Sourdough
1 1/2 tsp Yeast 1/2 Cup Sour Cream (non-fat
OK)
2 Cups Bread Flour 1 Tbls Vinegar
1 Tbls Sugar 1/2 Cup Milk
1/8 tsp Baking Soda
All ingredients should be at room temperature before starting.
Add the ingredients to the pan in the order listed.
Select "White Bread".
Press "Start".
Another one that I recently concocted is my version of "Muffaletta" Bread. It
is very much like sourdough and think you might like it too. I make it on the
"dough" setting of my machine then cook in my oven. I'm sure it could be done
completely in the machine if you want.
Muffeletta Bread
1 c warm water
1 T sugar
1 pkg dry yeast (about 1 T)
3 c bread flour
1.5 t salt
2 T veg shortening
Sesame seeds
Form into round loaf 10" in diameter. On greased baking sheet. Sprinkle with
seeds and press in. Cover with plastic. Rise 1 hour. Cook at 425 for 10
mins.
Reduce to 375 and bake 25 mins.
Happy Baking!
Sheri T.
------------------------------
From: mark.stephens@gsfc.nasa.gov (mark stephens)
Date: Mon, 14 Aug 1995 10:14:12 -0400
Subject: Using a sponge technique for bread machines
We just got a breadman Plus a few months ago. While I'm happy with the
ease of use I thought the texture of the white bread was a tad too course.
So I tried making a sponge with the water, about 4oz of flour, 1 Tbs malt
and yeast. Let rise 15min, pour in and add rest of ingredients. Worked
like a charm. Very light and fluffy with even, small holes. Of course,
don't try this with the timer!
In moving to a more whole wheat bread, I've tried to use the same
technique, but with the whole wheat setting. This has a 30 min rest before
mixing the ingredients and lets the bread rise/rest three times. I let the
sponge rise 15 min by choosing the WW setting ahead of time.
The first two times I produced a really horrible yeasty, tasting brick!
The yeast had gone to town and exhausted it's supply of sugar (malt in this
case). Cutting back on the yeast, went from 2.5 tsp to 1, and not using
any malt in the sponge helped. The bread still did not rise as much as I'd
like but at least it tasted good. I do know that WW bread will not rise as
much, but by half!?
Any other folks try this sponge technique in a bread machine? Or am I just
crazy and only think it's better (or worth the effort!)? Here's the
recipe:
4 oz white bread flour
10 oz whole wheat flour
1 1/4 cup water
1 tsp yeast
1 Tbs malted milk
1/2 cup oats
2 Tbs powered milk
1 1/2 Tbs oil
Preset machine to WW regular about 15 min before sponge is mixed.
Sponge: Warm water, yeast (sprinkled on top, mixed in) with 4oz bread flour
with about 1/4 cup ww flour. Pour into machines basket.
Put in flour next followed by rest of ingredents.
Rise time for sponge is about 15-20 min.
The best WW bread I've ever made came from the Tasajera (sp?)
Cookbook...those monks in California. They start with a sponge and let the
bread rise four times. Great bread, but it takes a good chunk of the day
to make.
mark
mark stephens "In constraint,
NASA HQ, Code B, 8C57 is freedom"
300 E St. SW, Washington D.C., 20546-0001
(202) 358-2499 mark.stephens@gsfc.nasa.gov
------------------------------
End of bread-bakers-digest V6 #32
*********************************
bread-bakers-digest Saturday, 19 August 1995 Volume 06 : Number 033
Today's Subjects:
Re: bread-bakers-digest V6 #32
Yeast Biscuits in Bread Machine??
Q: Varying Recipie Size Downward in a Bread Machine
Baguettes
doorstops
----------------------------------------------------------------------
From: Ruth Greenwood
Date: Mon, 14 Aug 1995 21:50:05 -0500 (EST)
Subject: Re: bread-bakers-digest V6 #32
Where can I find recipes that don't use dairy (butter, milk) or extra
gluten? I don't mind wheat flour, but since my husband is allergic to
gluten, I don't want our daughter to have more gluten than that found
naturally in flour.
Ruth
------------------------------
From: ATMCDANIEL@ALPHA.NLU.EDU
Date: Wed, 16 Aug 1995 10:04:28 -0500 (CDT)
Subject: Yeast Biscuits in Bread Machine??
I still have not received any recipes for the above...so, if everyone
thinks someonelse has sent me one...wrong!! Please send if you have one.
I have one that is not for the bread machine but I had to reduce the
incredients and it just didn't work out!!!
I love the "Faus" Sourdough recipe. Haven't tried it yet but will soon.
One question...the recipe has no salt...isn't it the salt that activates
the yeast?? Maybe not!! Nell
------------------------------
From: Aaron M Frankel
Date: Mon, 14 Aug 1995 22:00:26 -0400 (EDT)
Subject: Q: Varying Recipie Size Downward in a Bread Machine
Hi bread makers,
I recently got a toastmaster and I love it. I tried the basic french
bread recipie and it was great. I made a loaf as a gift for my family (I
am at school now) and they loved it. Only problem is even the 1 lb. loaf
is more than I would want to eat in a day (well I might want to - but
more than I should eat). How much can one vary the proportions of the
bread. Could I make a half pound loaf by halving the ingredients? Would
I need to change the bake setting? Should some ingredients (yeast?) not
be reduced as much? Also what methods do you use to store the bread -
How long do I need to let it cool before I can bag it?
Thanks for the help
------------------------------
From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll)
Date: Thu, 17 Aug 1995 18:54:13 GMT
Subject: Baguettes
A co-worker just announced that she loves bread, but hates bread machine
bread. What she likes is crusty, french-style bread. Specifically, she
asked for baguettes. I'm pretty confident in my ability to shape them,
but don't have a trustworty recipe. Anyone have one I can try out? (I
don't have ready access to sourdough starter, so it'll have to be a
regular french or italian style loaf.)
BTW, this time I remembered to back up one space before typing. Hope it
comes across to the list intact! (I dislike this mail reader and I
utterly detest our main mail reader. I can't win...)
*BB*
ptj
_____________________________________
Duct tape is like the Force. It has a light side and a dark side, and it
binds the universe together.
------------------------------
From: cbacke@lsumc.edu (Cheryl Backes)
Date: Fri, 18 Aug 95 10:34:02 -0500
Subject: doorstops
I bought a Breadman Plus last November and for several months (9, to be
exact) was very unhappy with the quality of the loaves it turned out. Most
of them rose well, then fell during the baking producing heavy loaves. I
used the machine everyday and tried every remedy known to bread makers. The
company insisted that there was nothing wrong with the machine. It seemed
most likely that the moisture content was too high in my dough. I decreased
the water drastically on all recipes; the dough seemed fine during the
kneading process (nice, smooth, round, unsticky ball), but all of the loaves
still were significantly undersized. Finally, I started weighing my flour
(instead of measuring), and I stopped using the "regular" cycle on the
machine. Now my loaves are consistent in texture and some are even pushing
on the lid. I now use the "Fruit and Nut" cycle. It turns out that this
cycle has a lower rising temperature (32C as opposed to 37C of the regular
cycle). The entire cycle takes approximately 40 minutes longer than the
regular cycle, but it is amazing to me that after all of these months and
trials, I can finally make consistent bread.
I write this in hopes that this will help anyone who is manufacturing
doorstops in his/her bread machine. The weighing seems to be verry, verrrry
important down here in New Orleans where the humidity is usually 80 - 100%.
Also, the lower rise temp on the Breadman Plus seems to be important. Donna
Rehberg (sp?) says in her book that she considers any cycle under 3 hours to
be a rapid cycle (I guess that for the regular cylces on the Breadman Plus,
one should use rapid rise yeast). Hope this helps someone who may be
struggling as I did for several months.
------------------------------
End of bread-bakers-digest V6 #33
*********************************
bread-bakers-digest Sunday, 27 August 1995 Volume 06 : Number 034
Today's Subjects:
Bread Making Machines
Weighing Flour
Re: doorstops
Yeast Biscuits.... can't find a one!
Bread List on Vacation
Pillsbury bread-machine
Sweet cycle for consistent bread in Seiko machines
Dense bread
recipes
----------------------------------------------------------------------
From: "Marc W. Arnold" <75714.1615@compuserve.com>
Date: 20 Aug 95 21:53:46 EDT
Subject: Bread Making Machines
Hello,
My name is Kathy Arnold (am currently using my husband's e-mail address)
and I'm new to the list. I would like to purchase a bread making machine but am
lost as to what's the best choice for beginners. Any help would be much
appreciated.
Thanks in advance.
Kathy Arnold
------------------------------
From: ah683@freenet.Buffalo.EDU (Rachel M. Gonsior)
Date: Wed, 23 Aug 1995 13:41:49 -0400
Subject: Weighing Flour
I've read several posts regarding the benefits of weighing flour to be
used in recipes. However, the book which came with my machine lists
flour measurements in cups, not by weight. Several books which I consulted
at the library also list ingredients by volume rather than by weight.
Does anyone know how to convert recipes which use various kinds of flour?
Thanks,
Rachel
- --
------------------------------
From: Zhava Glaser
Date: Sat, 19 Aug 1995 09:49:09 -0400
Subject: Re: doorstops
On Sat, Aug 19, 1995 12:26:29 AM at owner-bread-bakers@blob.best.net
wrote:
>Finally, I started weighing my flour
>(instead of measuring), and I stopped using the "regular" cycle on the
>machine. Now my loaves are consistent in texture and some are even
pushing
>on the lid.
I went out and bought a kitchen scale after reading several posts like
this. Can someone post a basic "white" bread recipe by WEIGHT? Thanks!
Zhava
------------------------------
From: Gunterman@eworld.com
Date: Mon, 21 Aug 1995 06:33:20 -0700
Subject: Yeast Biscuits.... can't find a one!
Ya know...
I searched my entire recipie archive( nad it is HUGE) and could not find a
single one!
But, I'll keep my eyes out for oyu.
John
- ----------------------------- Begin Original Text
- -----------------------------
Yeast Biscuits in Bread Machine??
I still have not received any recipes for the above...so, if everyone
thinks someonelse has sent me one...wrong!! Please send if you have one.
- ----------------------------- End Original Text -----------------------------
------------------------------
From: reggie@reggie.com (Reggie Dwork)
Date: Sun, 27 Aug 1995 21:43:04 -0700
Subject: Bread List on Vacation
We will be away from our computer so the bread list will take a short
vacation until the week end of Sept 16th. Please keep the bread machines
running and keep the posts coming in. Sure would hate to come back and find
that all of you have take the time off also and there is nothing in our inbox.
See ya in a couple of weeks.
Reggie and Jeff
- --
Reggie & Jeff Dwork
Owners, eat-lf mailing list and bread-bakers mailing list
eat-lf-admin@reggie.com bread-bakers-admin@reggie.com
------------------------------
From: mpfachin@mat.ufrgs.br (Maria Paula Fachin)
Date: Mon, 21 Aug 1995 11:06:24 -0300 (GMT-0300)
Subject: Pillsbury bread-machine
Hi, I would like to know if anyone knows anything or have any experience
with Pillsbury bread-machine. I have the possibility of buying it (we
do not have many options here at good prices), but as I have not heard
anything about this brand, I am a little bit afraid of investing a good
amount of money on it.
Also, my main reason for wanting a bread-machine is for baking wholemeal
breads, so I would like to have insights on this issue as well.
Thank you very much,
Maria Paula
------------------------------
From: Julia Emerson Kiely
Date: Mon, 21 Aug 1995 20:00:00 -0700 (PDT)
Subject: Sweet cycle for consistent bread in Seiko machines
Cheryl Backes found that the Fruit and Nut cycle gave the most consistent
bread in her Breadman Plus. I had the exact same bread problems with my
Chefmate, until I started baking everything on the Sweet cycle (this
model does not have a Fruit and Nut setting.) "Basic" setting caused
fallen bread, mushrooming, overcooked doorstops, etc.
Then I looked it up, and found that Seiko makes both the Breadman and the
Chefmate! It's probably the same machinery with different labeling and
options.
So the lower-temperature long cycle in the Seiko machines (whatever the
label) appears to work most consistently.
Julia Kiely
eahu147@ea.oac.uci.edu
------------------------------
From: sherae@zeta.org.au (Sheri McRae)
Date: Sun, 20 Aug 1995 16:58:24 +1000
Subject: Dense bread
I'm having a lot of trouble with very dense loaves of bread and was very
interested in Cheryl Backes solutions to her dense bread problems. I agree
that weighing is a much more exact process, but all my recipes are measured
by volume. So, how do you know how much flour, etc. to use by weight. Any
other suggestions on how to solve the problem of dense bread would be
appreciated.
My breadmaker is a Panasonic but I have a suspicion that it is different
from the American Panasonic because I don't have a separate place to put
the yeast. It just goes in along with everything else.
We don't have bread flour in Australia, so I just guess at the amount of
gluten to put in the flour. Maybe that's part of the trouble.
Like Cheryl, I've been working on this for months. Wrong yeast? Too much
liquid? Starter or buttermilk too thick? I don't know.
Sheri McRae sherae@zeta.org.au
Would the fans along the outfield please remove their clothes?
- Public address announcer, Ebbets Field, New York
------------------------------
From: z@fybits.com (Z Pegasus)
Date: Sat, 19 Aug 1995 21:17:14
Subject: recipes
r@> From: Ruth Greenwood
r@> gluten? I don't mind wheat flour, but since my husband is allergic to
r@> gluten, I don't want our daughter to have more gluten than that found
Ruth,
I have several gluten-free recipes, and some info on a gluten-free list
that may help you:
If you find someone that is gluten intolerant we'd love to have them join
the mailing list. It is at . To join, send a
message to the listserver with SUB CELIAC yourfirstname yourlastname in the
body of the message.
- ------------------------------
a@> From: ATMCDANIEL@ALPHA.NLU.EDU
a@> Subject: Yeast Biscuits in Bread Machine??
a@> I still have not received any recipes for the above...so, if everyone
a@> thinks someonelse has sent me one...wrong!! Please send if you have one.
a@> I have one that is not for the bread machine but I had to reduce the
a@> incredients and it just didn't work out!!!
Nell,
Not sure exactly what you're looking for - here are a bunch of rolls, etc.
for the bread machine.
Bobbi
z@fybits.com
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Dinner Rolls
Categories: Machine, Rolls, Dough
Yield: 12 servings
1 c Water; warm
1 Egg
3 tb Vegetable oil
3 tb Sugar
1 ts Salt
2 c Bread flour
1 c Multi-grain flour
1/3 c Dry milk powder
2 ts Active dry yeast
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
completion of the dough cycle, remove dough and form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm,
draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
for 15 to 18 mins.
NOTES : Make your own multi-grain flour blend or buy a blend from a
health food store or mail order catalog.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Hard Rolls
Categories: Machine, Rolls, Dough
Yield: 12 servings
1 1/4 c Water; warm
1 Egg white
1 tb Vegetable oil
1 tb Sugar
1 1/2 ts Salt
3 c Bread flour (up to 3 1/2 cup
2 ts Active dry yeast
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
completion of the dough cycle, remove dough. Form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm,
draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
for 12 to 15 mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mom's Bread Rolls for the Bm
Categories: Rolls, Machine, Dough
Yield: 24 servings
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour
Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tea Scones
Categories: Diabetic, Fruits, Scones, Machine, Dough
Yield: 8 servings
MMMMM----------------------BASIC TEA SCONES---------------------------
1 c Flour;
1 ts Baking powder;
1/4 ts Salt
1 tb Sugar Replacement;
1/4 c Margarine; cold
1 Egg
1/4 c Evaporated milk;
-freeze the rest
Stir one of the following
Into the flour mixture for
Tea Scones listed below
MMMMM------------------------DRIED APPLE-----------------------------
8 Chopped apple halves;
Food Exchange 1 STRACH/BREAD
1/4 FRUIT CAL: 44
MMMMM-----------------------DRIED APRICOT----------------------------
8 Chopped apricot halves;
Food Exchange 1 STARCH/BREAD
1 1/4 FRUIT CAL: 44
MMMMM-------------------------CRANBERRY------------------------------
1/4 c Cranberry; chopped
Food Exchange 1 STARCH/BREAD
CAL: 34
MMMMM---------------------------DATES--------------------------------
8 Chopped dates;
Food Exchange 1 STARCH/BREAD
1/2 FRUIT CAL:54
MMMMM---------------------------LEMON--------------------------------
1 tb Lemon peel;
Food Exchange:1 STARCH/BREAD
CAL: 34
MMMMM---------------------------ORANGE--------------------------------
1 1/2 tb Orange peel; grated
Food Exchange 1 STARCH/BREAD
CAL: 34
MMMMM-----------------------DRIED PEACHES----------------------------
8 Chopped peaches halves;
Food Exchange 1 FRUIT
1/2 STARCH/BREAD CAl: 44
MMMMM--------------------------RAISINS-------------------------------
4 tb Raisins;
Food Exchange 1 STARCH/BREAD
1/4 FRUIT CAL: 44
Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done Food
Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Scottish Scones
Categories: Diabetic, Scones, Machine, Dough
Yield: 16 sweet ones
1 c Unbleached a-p flour;*
-*a-p=all-purpose flour
1 c Whole-wheat flour;
1 ts Baking powder;
1/2 ts Salt;
4 tb Whipped butter;
-(not me!! not on your life)
1 c Buttermilk;
1/2 c Golden raisins;
Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2" thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones. Food
Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and your via Nancy O'Brion and her Meal-Master
MMMMM
------------------------------
End of bread-bakers-digest V6 #34
*********************************
bread-bakers-digest Sunday, 27 August 1995 Volume 06 : Number 035
Today's Subjects:
Vegan recipes??
----------------------------------------------------------------------
From: ba903@freenet.carleton.ca (Julia Gilbert)
Date: Wed, 23 Aug 1995 08:56:35 -0400
Subject: Vegan recipes??
Can anyone post or email me some vegan bread recipes? This would mean (for
those who don't know) no milk, eggs, or any other animal by product. My
friend also does not want sugar in the bread. Any suggestions would be
helpful!!
Thanks
Julia ba903@FreeNet.Carleton.CA
- --
Disobedience to conscience makes conscience blind.
C.S. Lewis
------------------------------
End of bread-bakers-digest V6 #35
*********************************
bread-bakers-digest Tuesday, 19 September 1995 Volume 06 : Number 036
Today's Subjects:
Bread list is back
Re: Recipe by Weight
Re: Recipe by Weight
bread-bakers-digest V6 #35
bread machines
Use of Quick-Rise Yeast
Gluten
Wonderslim
Bagels
Weighing Flour
Vegan Bread
Weighing flour
Re: bread-bakers-digest V6 #34
Re: bread-bakers-digest V6 #34
Bread recipes by weight
Vegetarian-Stuffed pizza
Vegan Recipes
Vegan Recipes
Vegan, Sugar Free Bread
Re: bread-bakers-digest V6 #35
dense bread
----------------------------------------------------------------------
From: Jeff.Dwork
Date: Mon, 18 Sep 1995 18:05:10 -0700
Subject: Bread list is back
We have returned and so has the bread list. Thanks for your patience.
A small reminder - please send messages for the list to:
NOT to - that's for problems or questions
for us, and not to - that's for the mail
delivery system to tell us about problems with delivery.
We get all these addresses, but the ones sent to bread-bakers are much
easier to process.
Thanks,
Jeff & Reggie
- --
Reggie & Jeff Dwork
Owners, eat-lf mailing list and bread-bakers mailing list
eat-lf-admin@reggie.com bread-bakers-admin@reggie.com
------------------------------
From: Stanley Goldstein
Date: Mon, 28 Aug 1995 06:51:01 -0700 (PDT)
Subject: Re: Recipe by Weight
Basic weight formula: 2.5 lbs of flour to 3 cups of water.
Stan Goldstein
goldst@u.washington.edu
------------------------------
From: Stanley Goldstein
Date: Mon, 28 Aug 1995 06:51:01 -0700 (PDT)
Subject: Re: Recipe by Weight
Basic weight formula: 2.5 lbs of flour to 3 cups of water.
Stan Goldstein
goldst@u.washington.edu
------------------------------
From: XEXU79A@prodigy.com (MRS ROBBIN A DICIACCO)
Date: Wed, 30 Aug 1995 11:23:36 EDT
Subject: bread-bakers-digest V6 #35
I am new at this, so please let me know if I am not replying
to the right place. Julia, do you want ABM recipes or hand
made recipes? Can they have soy products in them?
------------------------------
From: LoisCon@aol.com
Date: Mon, 28 Aug 1995 19:18:32 -0400
Subject: bread machines
Hi, I am the co-author of Bread Machine Magic and The Bread Machine Magic
Book of Helpful Hints. I have a bread chat on AOL at 10PM Eastern time in the
Kitchen Conference Room of the Cooking Cllub. I am available for problem
solving at: LoisCon@AOL.com (???). I hope this gets to you...
------------------------------
From: Melanie Lawson
Date: Thu, 7 Sep 95 08:59 EST
Subject: Use of Quick-Rise Yeast
Does anyone know if quick-rise yeast works as well as regular yeast in
bread machines? Do any times or measurements need to be adjusted for
it? Many of the loaves I make don't rise enough--think quick-rise
yeast might help out?
Thanks in advance for any advice!
------------------------------
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 30 Aug 1995 15:16:39 -0500 (CDT)
Subject: Gluten
Sheri McRae:
> We don't have bread flour in Australia, so I just guess at the amount of
> gluten to put in the flour. Maybe that's part of the trouble.
You don't need much. A teaspoon or two is enough for 6 cups of flour.
This is for hand-baked bread, I've never had the opportunity to try
a bread machine.
------------------------------
From: sparky@ftp.netgate.net (Sally Eisenberg)
Date: Mon, 28 Aug 1995 12:33:09 -0700
Subject: Wonderslim
Hi All,
I had listed some bread recipes this morning and I mentioned Wonderslim as a
substitute for oil or butter. Wonderslim has no animal or dairy products and
it's very low in sodium and is 99% fat free. There is also no
cholesterol-perservatives. You can also use it to replace eggs in recipes
for cookies and different breads, such as Peach bread,Zucchini bread. It
can be used to make salad dressings. Wonderslim is
only 35 calories a 1/4 cup.
Sally
Lou&Sally Eisenberg
sparky@netgate.net
------------------------------
From: sdrennan@chat.carleton.ca (Steve Drennan)
Date: Mon, 28 Aug 95 18:14:28 EDT
Subject: Bagels
I have a Black & Decker bread machine and it has a dough
setting like most bread makers. Anyways, I am interested in making the
dough to eventually make bagels, but not just any bagels. I once had
CHERRY BAGELS and they were great but we can't seem to buy them
anywhere. Does anyone have a solution to this frustration. Please
e-mail me direct if possible to:
sdrennan@chat.carleton.ca I've read several posts regarding the benefits of weighing flour to be
>used in recipes. However, the book which came with my machine lists
>flour measurements in cups, not by weight. Several books which I consulted
>at the library also list ingredients by volume rather than by weight.
>Does anyone know how to convert recipes which use various kinds of flour?
Well.... The eaisest way is to put a mesureing cup on the scale and mesure
how much lour weighs. Note it, bake the bread, and if it's perfect RECORD
the weight. Keep using it. On the other hand if the bread looks like it
needs a bit more or less, then expierment an ounce or two with the next loaf.
By the way. I find that 2 cups is 10-12 ounces
- --
John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org
"Nothing adds excitement to your life like something
that is clearly none of your business!" Battista
------------------------------
From: "Ann Miner"
Date: Mon, 28 Aug 1995 09:18:27 +0000
Subject: Vegan Bread
> > Can anyone post or email me some vegan bread recipes? This would mean (for
> those who don't know) no milk, eggs, or any other animal by product. My
> friend also does not want sugar in the bread. Any suggestions would be
> helpful!!
> Thanks
> Julia ba903@FreeNet.Carleton.CA
Hi, Julia, You can take just about any bread recipe and substitute
water (or soy milk) for the milk. Do you use Ener-G egg replacer?
You can use it in breads (1 large egg = 3 T. water + 2 t. Ener-G).
Many bread recipes don't even have eggs.
For the sugar, you can substitute:
honey (1 T. sugar - 2 t. honey)
molasses (1 T. sugar = 4 t. molasses)
fructose (1 T. sugar = heaping 1-1/2 t. fructose)
Sucanet (equal measure for sugar)
If you substitute prune puree or applesauce for the fat in a bread,
you may be able to omit the sweetener completely.
Most of this information was from Bread Machine Magic Book of Helpful
Hints by Linda Rehberg & Lois Conway - a most handy reference tool.
Good luck ... Ann
------------------------------
From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell)
Date: Mon, 28 Aug 1995 22:32:38 +1200
Subject: Weighing flour
>From: ah683@freenet.Buffalo.EDU (Rachel M. Gonsior)
>Date: Wed, 23 Aug 1995 13:41:49 -0400
>Subject: Weighing Flour
>
>I've read several posts regarding the benefits of weighing flour to be
>used in recipes. However, the book which came with my machine lists
>flour measurements in cups, not by weight. Several books which I consulted
>at the library also list ingredients by volume rather than by weight.
>Does anyone know how to convert recipes which use various kinds of flour?
I only know the conversion for white flour, and even then only to metric.
In metric, one cup is 250 mls; I think American cups are something like
237. One pound of flour is four metric cups.
Miche
- ----------------------------------------------------------------------------
Michelle Campbell
michelle.campbell@stonebow.otago.ac.nz
MY opinions, NOT theirs!
"If I had been around when Rubens was painting,
I would have been revered as a fabulous model.
Kate Moss? Well, she would have been the
paintbrush..."
- Dawn French
------------------------------
From: Cdluria@aol.com
Date: Mon, 28 Aug 1995 15:38:17 -0400
Subject: Re: bread-bakers-digest V6 #34
RE: Weighing flour,
White Bread Recipe - by Weight:
For Rachel et al.: In the controversy on weight vs. volume, the critical
ingredient seems to be flour -- because its density can vary so greatly. KING
ARTHUIR FLOUR CO. states that 1 cup SIFTED flour weighs 4 ozs. -- or 12 ozs.
for the usual 3 cups called for by many 1-1/2 lb loaf recipes. But ABM
recipes normally don't specify that the flour be SIFTED -- and that's where
the great variation comes about. In our BREADMAN PLUS we get consistently
good results using 14 ozs. of flour when 3 cups are called for.
If your tap water is heavily chlorinated consider spring or distilled water.
Our commercial ("packaged") yeasys are not affected by our water but the more
fragile wild yeasts we employ for sour dough breads are very much affected.
The BREADMAN gives a basic white bread recipe as follows:
1 1/8 cup (9 ozs.) Water
2 Tbl. Canola Oil
1 1/2 Tbl. Honey
3 cups (14 ozs.) Unbleached, All Purpose Flour (we find Bread
flour works equally well).
3 Tbl. Powdered Milk
1 1/2 Tbl. Fine Sea Salt (we use regular salt)
2 tsp. Active Dry Yeast
Carlos (cdluria@aol.com)
------------------------------
From: Rosanne Yostmeyer
Date: Mon, 28 Aug 1995 07:02:26 -0700
Subject: Re: bread-bakers-digest V6 #34
>From: mpfachin@mat.ufrgs.br (Maria Paula Fachin)
>Date: Mon, 21 Aug 1995 11:06:24 -0300 (GMT-0300)
>Subject: Pillsbury bread-machine
>
>Hi, I would like to know if anyone knows anything or have any experience
>with Pillsbury bread-machine. I have the possibility of buying it (we
>do not have many options here at good prices), but as I have not heard
>anything about this brand, I am a little bit afraid of investing a good
>amount of money on it.
>
>Also, my main reason for wanting a bread-machine is for baking wholemeal
>breads, so I would like to have insights on this issue as well.
>
>Thank you very much,
> Maria Paula
I have not responded to this list before, so I hope this comes out ok. I
have a Pillsbury Bread Machine that makes up to 2 lb loaves. I love it, and
have not had any problems with it. I have made all kinds of different
breads including honey wheat, 7 grain, colonial, white, french, honey french
and rye. Also I use the quick bread cycle all the time. I've had it about 7
months and have had no problems. I did however have problems when I tried
to use gluten in my recipe. Don't know if it was the gluten, the recipe, or
the operator, but I returned to using 1C white flour and 1C whole wheat
flour. If you have any more questions you can mail me direct. Happy baking!
Thanks,
Rosanne
------------------------------
From: sherae@zeta.org.au (Sheri McRae)
Date: Tue, 29 Aug 1995 18:31:13 +1000
Subject: Bread recipes by weight
Found! A booklet of recipes by weight. Where the recipes say bread
improver you'll probably just want to leave it out and use bread flour. If
you want more of these recipes by weight, I'm happy to post some more.
Haven't tried the white but have tried the Wholemeal and it was good.
{ Exported from MasterCook Mac }
Basic White Loaf
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: White
Amount Measure Ingredient Preparation Method
4 1/2 g yeast (1 1/2 tsp.)
300 g plain flour (2 cups)
10 g milk powder (1 tbsp.)
20 g sugar (1 tbsp.)
5 g salt (1/2 tsp.)
2 g bread improver (1/2 tsp.)
20 g butter (1 tbsp.)
220 ml water
Bake: Rapid
-----
{ Exported from MasterCook Mac }
Crusty Wholemeal Bread
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Whole wheat
Amount Measure Ingredient Preparation Method
4 1/2 g dry yeast (1 1/2 tsp.)
200 g wholemeal flour (1 1/3 cups)
100 g plain flour (2/3 cup)
10 g milk powder (1 tbsp.)
20 g sugar (1 tbsp.)
5 g salt (1 tsp.)
4 g bread improver (1 tsp.)
20 g butter (1 tbsp)
220 ml water
Bake: Rapid
-----
Sheri McRae sherae@zeta.org.au
You always write it's bombing, bombing, bombing. It's not bombing, it's
air support.
_ U.S. Air Force Colonel D. Opfer, Cambodia, complaining to reporters
------------------------------
From: sparky@ftp.netgate.net (Sally Eisenberg)
Date: Mon, 28 Aug 1995 09:03:54 -0700
Subject: Vegetarian-Stuffed pizza
Hi All,
This looked so good I wanted to share. Enjoy.
* Exported from MasterCook II *
Vegetarian-Stuffed Pizza
Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 1/2 cups water -- warmed
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 cup whole wheat flour
2 1/3 cups bread flour
2 1/4 teaspoons yeast
pizza sauce
Filling
2 cups mozzarella cheese -- non-fat
1 cup broccoli flowerets
1 cup cauliflower flowerets
1 teaspoon oregano -- to taste
Preheat oven to 375 degrees.F. Sprinkle a Pam sprayed pizza pan with 1
Tbs. cornmeal. Remove dough from machine. Roll 2/3 dough into 14-inch
circle and place on a 12-inch pan. Mix together filling ingredients and
spoon over dough, leaving a 2-inch border. Roll remaining dough into
a14-inch circle and place on top. Fold edges over and crimp, sealing shut.
Slit top with fork or sharp knofe in 4 or 5 places. Brush with pizza
sauce on pizza, warm the rest and pour over baked pizza when serving.
- - - - - - - - - - - - - - - - - -
NOTES : You can replace olive oil with wonderslim to reduce fat.
Lou&Sally Eisenberg
sparky@netgate.net
------------------------------
From: Elizabeth Schwartz
Date: Mon, 28 Aug 1995 09:15:26 -0400 (EDT)
Subject: Vegan Recipes
It's easy to make vegan bread.
In any recipe, you can substitute your favorite vegetable oil for butter,
or substitute applesauce for the oil. If you don't use *any* oil, the
bread is more crumb-y, so using 1/2 oil and 1/2 applesauce is a good mix.
We use 1 TBSP oil and 1 TBSP applesauce for 3 1/2 cups of flour in our
large machine.
You can also just leave out the egg, and substitute a TBSP of water or
other liquid for each egg. There are also vegetarian egg substitutes; I
don't know much about them but I think they are based on lecithin. Again,
leaving out the egg makes the bread less 'cake-y' and makes it rise less.
Whole wheat sandwhich bread doesn't need eggs, but cake-like breads
(cinnamon bread, challah, fruit breads) will suffer a bit.
Don't put too much extra weight (raisins, nuts, other stuff) into a bread
without egg. A pinch of baking soda can help heavy breads, at some
nutritional cost. Egg also helps "glue" the loaf together; breads with
lots of mushy ingredients, like carrot bread, are most likely to suffer.
We've made excellent banana bread without egg.
You *can't* leave out sugar completely. The yeast *eats* the sugar which
causes the bread to rise. You *can* substitute honey or sucanat (lightly
processed natural brown sugar) instead of white sugar. You can also usually
use about 1/2 the sugar that most recipes call . If you substitute honey
for sugar, decrease the water in the recipe by about 1/2 the amount of
honey (ie if you use two TBSP honey, instead of 1/4 cup white sugar, cut
the water by 1 TBSP)
Note: you'll have to experiment with quantities of water.
------------------------------
From: Elizabeth Schwartz
Date: Mon, 28 Aug 1995 09:15:26 -0400 (EDT)
Subject: Vegan Recipes
It's easy to make vegan bread.
In any recipe, you can substitute your favorite vegetable oil for butter,
or substitute applesauce for the oil. If you don't use *any* oil, the
bread is more crumb-y, so using 1/2 oil and 1/2 applesauce is a good mix.
We use 1 TBSP oil and 1 TBSP applesauce for 3 1/2 cups of flour in our
large machine.
You can also just leave out the egg, and substitute a TBSP of water or
other liquid for each egg. There are also vegetarian egg substitutes; I
don't know much about them but I think they are based on lecithin. Again,
leaving out the egg makes the bread less 'cake-y' and makes it rise less.
Whole wheat sandwhich bread doesn't need eggs, but cake-like breads
(cinnamon bread, challah, fruit breads) will suffer a bit.
Don't put too much extra weight (raisins, nuts, other stuff) into a bread
without egg. A pinch of baking soda can help heavy breads, at some
nutritional cost. Egg also helps "glue" the loaf together; breads with
lots of mushy ingredients, like carrot bread, are most likely to suffer.
We've made excellent banana bread without egg.
You *can't* leave out sugar completely. The yeast *eats* the sugar which
causes the bread to rise. You *can* substitute honey or sucanat (lightly
processed natural brown sugar) instead of white sugar. You can also usually
use about 1/2 the sugar that most recipes call . If you substitute honey
for sugar, decrease the water in the recipe by about 1/2 the amount of
honey (ie if you use two TBSP honey, instead of 1/4 cup white sugar, cut
the water by 1 TBSP)
Note: you'll have to experiment with quantities of water.
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 28 Aug 95 08:31:07 -0700
Subject: Vegan, Sugar Free Bread
ow> From: ba903@freenet.carleton.ca (Julia Gilbert)
ow> Date: Wed, 23 Aug 1995 08:56:35 -0400
ow> Subject: Vegan recipes??
ow> Can anyone post or email me some vegan bread recipes? This would mean
ow> (for those who don't know) no milk, eggs, or any other animal by
ow> product. My friend also does not want sugar in the bread. Any
ow> suggestions would be helpful!!
ow> Thanks
ow> Julia ba903@FreeNet.Carleton.CA
This is as close to impossible as you can get without actually being
there. Italian-style breads are made using only flour, yeast, salt,
sugar and water. But, leave out the sugar and the yeast will have to
start converting some of the gluten in the flour to sugar in order to
grow and produce the gas which makes the bread rise. Real bread (as
opposed to quick breads) uses yeat to make the bread rise. And yeast
feeds on sugars.
So, to have real bread (yeast bread), there must be some source of sugar
for the yeast. Either we add it to the dough or we get what is known as
a "rotten" dough. There's nothing wrong with a rotten dough, you simply
have to add more gluten to the mix so that there'll be enough to form
the "web" needed to hold the gas.
But don't think that there'll be no sugar in that loaf of bread, the
yeast will create what it needs from the gluten in the flour. What I'm
saying is that there is no such thing as a sugar free bread. There are
sugars in the flour.
Here's a recipe for Italian bread. If you elect to leave out the sugar,
add gluten so that your bread has at least some chance of rising,
although it probably won't do it in the time period allowed by most
bread machines.
Italian Bread (ABM) No. 3187 Yields 1 Loaf
1 Cup Water 3 Cups Bread Flour
1 1/4 tsp Salt 2 1/2 tsp Yeast
1 tsp Sugar
Add the ingredients to the pan in the order listed.
Select "White Bread".
Press "Start".
Joel
------------------------------
From: sparky@ftp.netgate.net (Sally Eisenberg)
Date: Mon, 28 Aug 1995 09:49:08 -0700
Subject: Re: bread-bakers-digest V6 #35
> >Can anyone post or email me some vegan bread recipes? This would mean (for
>those who don't know) no milk, eggs, or any other animal by product. My
>friend also does not want sugar in the bread. Any suggestions would be
>helpful!!
> Thanks
> Julia ba903@FreeNet.Carleton.CA
This bread you can leave out the margarine, by replacing it with Wonderslim.
This is made with prunes mostly. Wonderslim is a fat replacement. The egg
can be replaced by useing more water, licqued for
licqued. As for the brown sugar just leave it out, I have done this with
other bread recipes and had no problem. I don't like to use a lot of sugar
in any of my recipes.
I hope you can use this recipe with the changes that can be made . Don't be
scared
to experiment.
* Exported from MasterCook II *
Sweet Potato Bread
Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
2/3 cup sweet potato -- cooked,yam
1 large egg
water
3/4 teaspoon salt
1/3 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup whole wheat flour
1 2/3 cups bread flour
1 teaspoon yeast
1 1/2 teaspoons margarine
1 1/2 tablespoons brown sugar
3 Tablespoons gluten flour
Sweet potato, egg and water should equal 1 cup.
Wonderslim can replace the margaine,to reduce fat. Egg Beaters can be
used to replace the egg.
The egg or Egg Beaters could be replaced with more water as long as 1 cup
of wet ingredients is used.
- - - - - - - - - - - - - - - - - -
NOTES : Makes a 1 lb loaf. This is a very high rising bread.
Lou&Sally Eisenberg
sparky@netgate.net
------------------------------
From: sparky@ftp.netgate.net (Sally Eisenberg)
Date: Mon, 28 Aug 1995 08:18:52 -0700
Subject: dense bread
Hi All,
I'm new to the list.
About the dense bread, I have a Zojirushi Home Bakery bread machine. I
have three freinds who measure the bread flour by volume as well as myself.
We use gluten flour in our recipes. We use 3 Tablespoons no matter what size
loaf of bread we are making. My bread is no longer dense. Also when
measuring the bread flour into a measuring cup use a large spoon or a scoop
to ladle the flour into the cup, this keeps the flour from being compacteded
which can make the bread dense also. I also use
Fleischmann's Bread Machine Yeast, found in the flour isle of the groery store.
Once you open the jar you refrigerate it. Hope this will help with the
heavey bread problem.
* Exported from MasterCook II *
Tangy Buttermilk Cheese Bread
Recipe By : Rehberg & Conway
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
7/8 cup water
2 oz cheddar cheese extra sharp -- shredded
1 teaspoon salt
2 cups bread flour
3 Tablespoons dry buttermilk
1/2 teaspoon yeast
3 Tablespoons gluten flour
Follow the instructions of your bread machine as to how the ingredients
are to be placed in the pan.
Makes a 1 lb loaf.
- - - - - - - - - - - - - - - - - -
NOTES : Dry buttermilk can be found in the baking section .
I have left out the cheese when making this bread and it is still
very good. I did have to add a little more flour at the time the
bread is kneading. If it looks to sticky just add about 1/2 a
teaspoon.
* Exported from MasterCook II *
V-8 Bread
Recipe By : Garrett,Great Bread Machines
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
5 ounces V-8® vegetable juice
2 Tablespoons water -- warmed
1/2 teaspoon garlic salt
1 Tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried onions
1 1/2 teaspoons Italian seasoning
1 1/2 Tablespoons Parmesan cheese
2 cups bread flour
1 1/2 teaspoons active dry yeast
3 Tablespoons gluten flour
- - - - - - - - - - - - - - - - - -
NOTES : Make according to your bread machine instructions.
makes a 1 lb loaf.
Lou&Sally Eisenberg
sparky@netgate.net
------------------------------
End of bread-bakers-digest V6 #36
*********************************
bread-bakers-digest Saturday, 23 September 1995 Volume 06 : Number 037
Today's Subjects:
Duplicates in last week's digest
Re: bread-bakers-digest V6 #36
"Bread Improver
Substitution
Re: Vegan Bread
Strange email
Potato bread question
High Altitude
Bread Books with weights
BREADMAN/Trillium
Vegan baking
Searching for Gluten book
Sugar sub / Orange bread
----------------------------------------------------------------------
From: jeff@reggie.com (Jeff Dwork)
Date: Sat, 23 Sep 1995 21:55:10 -0700
Subject: Duplicates in last week's digest
Sorry for the numerous duplicates in the last digest. I goofed.
Jeff
- --
Reggie & Jeff Dwork
Owners, eat-lf mailing list and bread-bakers mailing list
eat-lf-admin@reggie.com bread-bakers-admin@reggie.com
------------------------------
From: karen@brahms.amd.com (Karen Black)
Date: Wed, 20 Sep 95 08:29:01 PDT
Subject: Re: bread-bakers-digest V6 #36
Flour measurement: I found that I got the most consistant results when I
poured the flour into the measuring cup, rather than scooping with the
cup. Probably the flour is at a minimum packing density, which is more
consistant than when it's scooped.
Karen Black
------------------------------
From: flaberge@magi.com (F. J. Laberge)
Date: Wed, 30 Aug 1995 19:05:16 -0400
Subject: "Bread Improver
Hi, I've been reading this section lately and enjoyed it very much.
I have a question : what is bread improver and what is its chemical
name, where can it be purchased?
If I understand correctly, it is supposed to make the bread softer and
with finer texture.
Would appreciate if anyone can explain its actual purpose etc.
Thank you.
Christine
------------------------------
From: "SHERI K THOMASSON"
Date: Tue, 19 Sep 95 12:08:23 cst
Subject: Substitution
Does anyone know of a substitute for date sugar? I have a bread cookbook
(can't remember which one) that calls for date sugar in most of the
recipes. I've never used this book for that reason. Any ideas will
be welcomed!
Thanks,
Sheri T.
skthom@ccmail.monsanto.com
------------------------------
From: Tom Reingold
Date: Tue, 19 Sep 1995 10:21:42 EDT
Subject: Re: Vegan Bread
Ann Miner writes:
> [...]
> For the sugar, you can substitute:
> honey (1 T. sugar - 2 t. honey)
> molasses (1 T. sugar = 4 t. molasses)
> fructose (1 T. sugar = heaping 1-1/2 t. fructose)
> Sucanet (equal measure for sugar)
> [...]
What is the purpose of substituting these ingredients for sugar when the aim
is to get the sugar from them?
------------------------------
From: Doug Weller
Date: Wed, 20 Sep 1995 18:08:09 GMT
Subject: Strange email
I received from strange email today at the address I use for food
mailing lists -- it *looks* like a miss-sent tip to buy stocks,
but I'm suspicious! So, if you got one too, watch out!
- --
Doug Weller voice +44 121 708 1254 | looking after uk.education.teachers,
Langley Junior & Infant School, | Co-owner UK-Schools mailing list
St. Bernard's Rd, Solihull UK B92 7DJ | email me for details
Langley's Home page is at:
http://schoolnet.sys.uea.ac.uk/schoolnet/pri/lang.html
------------------------------
From: reggie@reggie.com (Reggie Dwork)
Date: Sat, 23 Sep 1995 21:52:58 -0700
Subject: Potato bread question
I would like to make some potato bread instead of using a mashed potato I
would like to use potato flour. Does anyone know how much I should use?? I
have tried 1 C and another time 1/4 C but each turned out looking like the
San Jose Sharks Hockey pucks. I have tried adding gluten but no luck. I
bet I could have sold these outside the SJ Arena and made some $$.
Reggie
- --
Reggie Dwork | Om Mani Padme Hung
reggie@reggie.com |
Owner eat-lf and bread-bakers mailing lists
------------------------------
From: denning@srv.net (John Denning)
Date: Thu, 21 Sep 1995 18:22:56 -0600
Subject: High Altitude
Greetings -- I've had a bread machine now for a couple years, love it. It's
a Hitachi 201 I think.
But often our bread comes out short, and compact. We are at about 4200'.
Could that be it? We are also in a dry climate.
I've tried different flouers, and yeast. I've tested the yeast, and never
found a problem. And like I say sometimes it works just dandy. In fact we
used to get loaves that were too big. We haven't had a tall one in a long
time though.
-JD- )
John Denning ( denning@srv.net
Idaho Falls, ID )
------------------------------
From: Amberlyn
Date: Tue, 19 Sep 1995 10:14:42 -0700 (PDT)
Subject: Bread Books with weights
Hi all!
With all the discussion about weighing flours for the best result, I went
searching through all my cookbooks and found these to have both volume
and weight measurements:
_The Breadman's Healthy Bread Book_ by George Burnett (weights are in oz)
_The Italian Baker_ by Carol Field (weights are metric)
_The Good Cook, Breads_ (now out-of-print, but likely to be in libraries;
metric weight measurements)
Since there are many recipes in these books that incorporate various
whole grain flours, I find they are very useful, in spite of the latter
two not being oriented to machines. The latter two, are BTW, excellent;
they offer detailed techniques and really educate the reader regarding
bread ingredients.
Amberlyn
------------------------------
From: Cdluria@aol.com
Date: Sat, 23 Sep 1995 13:45:32 -0400
Subject: BREADMAN/Trillium
This is addressed mainly to owners of the BREADMAN's "Trillium" model -- or
anyone else who can shed words of wisdom on the subject.
Our "Trillium" produces quite a coarse-grained bread -- no matter what
recipes we seem to use. Our basic cycle takes about 2 hours 35 minutes. The
texture is not unpleasant, and the bread rises to its full size, as it is
supposed to, but once in a while it would be nice to produce a finer grained
bread.
When we have tried our recipes in a Hitachi macine (the basic cycle is about
3 1/2 hours), the product is finer -- which leads me to suspect that the
difference is due to a longer kneading cycle. We have tried employing our
so-called 'European' setting -- which runs about 3 1/2 hours), but I believe
that only introduces an additional rising period.
My question is two-fold: a) Do other 'Trillium' owners find that their
machines, too, produce a coarse-grained bread -- or is there something wrong
with our device? b) Are there additives (gluten, lecithin, etc.) that would
help to promote a finer-grained texture?
All suggestions gratefully received!
cdluria@aol.com (Carlos)
------------------------------
From: arielle@taronga.com (Stephanie da Silva)
Date: Thu, 21 Sep 1995 10:41:46 -0500 (CDT)
Subject: Vegan baking
First, I'd like to mention that I am not a vegan or even a vegetarian, nor
do I have any desire to start any meta-discussions. This is in reference
to the request for vegan bread recipes.
A couple of people have responded with suggestions to use honey. According
to information posted to rec.food.veg, honey is not vegan. I'm not sure
about molasses, but commecially produced brown sugar is usually white
processed sugar coloured with molasses, and (many brands of) white sugar is
not vegan. The only sweetener I can say for sure would work would be maple
syrup. Tho the sugar in bread is not necessary, it's just there to give
the yeast a quick start. You can leave it out and your bread won't suffer
(tho it might taste a bit more bland).
I'm having trouble digging up the hidden animal products FAQ, but it does
go into things like egg replacers (most of the commercial ones are based
on egg whites), margarine (often contains dairy solids) and lecithin.
I'll keep looking.
As for vegan bread, the basic recipe I use is: 6 cups flour, 2 cups water,
1 package yeast, 1 tablespoon salt, 2 tablespoons sugar. Leave out the
sugar, and it's vegan.
------------------------------
From: "Deb Della Selva ext:284"
Date: Tue, 19 Sep 1995 10:44:19 -0400 (EDT)
Subject: Searching for Gluten book
Hello Group,
I've been lurking here for months and have greatly enjoyed the tips/recipes
from everyone.
My first bread machine lost it's heating element (but it still kneads). My
mother-in-law disliked her bread machine so I 'liberated' it! :)
I have been searching for a book (not related to bread but *definatly* related
to flour). I saw it in 1984 with the title "Wheat Meat".
A healthy friend of mine had me over to try a recipe for faux veal. It was
amazing. I won't say it was just like meat but I would say it was *very*
close.
Well, time has marched on and I look at the fat content of food I once ate and
really should give up. Then I remembered that book.
Has anyone heard of it? I have searched book stores and my local library is
doing a statewide (NH) search. I have also check with "Books in Print" and
cannot locate it. I remember the process had one mix an entire bag of whole
wheat flour into a dough. Then the dough ball sat in cold water for hours.
You would knead it (under very cold water) and just before your fingers would
fall off....you'd have a small mass of gluten.
The gluten then could be boiled with spices and cut. Only then you could treat
it like "raw" meat and make your meal.
Any ideas or subsitute books would be GREATLY appreciated.
Thanks,
Deb Della Selva
email: dellaselva@faxon.com
------------------------------
From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil
Date: Tue, 19 Sep 95 10:19:31 EST
Subject: Sugar sub / Orange bread
Hi all,
Another substitute for the sweetner in a bread recipe is diastatic
malt powder. I've seen some at the co-op, and I've gotten it from
King Arthur Flour. Use 1 teaspoon to replace the sugar.
I recently bought a Zojirushi machine and have been rewiting my old
DAK/Wellbuilt recipes to work here.
One helpful addition to the house has been Lora Brody's cookbook -
Bread Machine Baking - Perfect Every Time. This features recipes for
11 different bread machines. For some reason the DAK/Wellbuilt
machine wanted the yeast and dry ingredients first where the Zo wants
them put in last. Waldenbooks had this book in stock.
I tried the following recipe Sunday, subbing 1/4t pressed orange oil
for the grated rind. The bread rose up against the glass and probably
would have kept going. Tastes excellent! Found out a neat feature
that was missing on my old R2D2 unit; the Zo's cover slides off for
easy cleaning.
Next time I will probably back the gluten down to 1 Tablespoon.
* Exported from MasterCook II *
Orange Bread
Recipe By : DAK
Serving Size : 10 Preparation Time :0:00
Categories : Dak Machine
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water -- 110 degrees
1 cup orange juice -- room temp (80 degrees)
2 tablespoons orange rind -- grated -- subbed orange oil
1 Egg - room temp - place in a cup of hot water
1 tablespoon margarine, fleishmanns ff
1/4 cup sugar
1 teaspoon salt
3 cups bread flour
2 tablespoons vital wheat gluten
2 1/4 teaspoons special instant yeast, King Arthur Flour
Place in the machine in the order listed.
Select white bread & press start.
For those who need to know - 6.1% cff
Enjoy!
Gerry
- - - - - - - - - - - - - - - - - -
------------------------------
End of bread-bakers-digest V6 #37
*********************************
bread-bakers-digest Saturday, 30 September 1995 Volume 06 : Number 038
Today's Subjects:
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[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
[none]
----------------------------------------------------------------------
From: jfmorgan@netcom.com (Jim Morgan) (by way of reggie@reggie.com (Reggie))
Date: Sat, 30 Sep 1995 00:15:19 -0700
Subject: [none]
Dwork))
Subject: Re: bread-bakers-digest V6 #36
Sender: owner-bread-bakers@lists.best.com
Precedence: bulk
X-Comment: Recipes and Discussion of Bread Baking
X-Comment: For list problems mail to bread-bakers-admin@reggie.com
hi, from vienna (virginia!) am interested in lou and sally's
_*wonderslim*_ substitute for oil and butter. where does one purchase
this product? a supermarket? a health food store? would realy
appreciate your reply.
marlene :)
jfmorgan@netcom.com
> > From: sparky@ftp.netgate.net
(Sally Eisenberg) > Date: Mon, 28 Aug 1995 12:33:09 -0700
> Subject: Wonderslim
>
> Hi All,
>
> I had listed some bread recipes this morning and I mentioned Wonderslim as a
> substitute for oil or butter. Wonderslim has no animal or dairy products and
> it's very low in sodium and is 99% fat free. There is also no
> cholesterol-perservatives. You can also use it to replace eggs in recipes
> for cookies and different breads, such as Peach bread,Zucchini bread. It
> can be used to make salad dressings. Wonderslim is
> only 35 calories a 1/4 cup.
>
> Sally
> Lou&Sally Eisenberg
> sparky@netgate.net
>
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:56 -0700
Subject: [none]
(Reggie Dwork))
Subject: Re: BREAD MACHINE: Banana Bread (fwd)
Sender: owner-bread-bakers@lists.best.com
Precedence: bulk
X-Comment: Recipes and Discussion of Bread Baking
X-Comment: For list problems mail to bread-bakers-admin@reggie.com
Per a recent request, Banana Bread for the machine.
Quick bread, banana bread is not suitable for the machine. The bananas
create a very dense, moist dough, that will not clook in the center, when
applied to the machine. Therefore, this bread is not that high. All it
required is ripe bananas, etc.
I have not tried this recipe as of yet. Notice it calls for baking soda
and powder in place of yeast.
BANANA BREAD
1/4 cup buttermilk
1 egg
1/4 cup unsalted butter or canola oil
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1 cup all purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons double-acting baking powder
Load ingrediets according to your Manufacturer's instructions.
Load vanilla; scoop in mashed bananan, scatter baking soda and
powder over dry ingredients.
Bake on your machine's quick cycle.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:35 -0700
Subject: [none]
(Reggie Dwork))
Subject: BREAD MACHINE: Danish Beer Bread (Ollebrod) (fwd)
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This, per request, is a Beer Bread for the bread machine. It's very
chewy and should be sliced thin to go with ham or strong cheese. It's
the type used for smorgesbord sandwiches, i.e. dollops of horseradish,
sour cream and good strong pickles, thin sliced roast beef. I should
think it would be good with soup or stew as well.
OLLEBROD--DANISH BEER BREAD
active dry yeast 1/2 teaspoon 3/4 teaspoon
bread flour 1 3/4 cups 2 2/3 cups
rye flour 1/2 cup 3/4 cup
salt 1/2 teaspoon 3/4 teaspoon
molasses 2 TBS 3 TBS
water 1/2 cup 3/4 cup
beer 1/4 cup 1/3 cup
Load ingredients according to manufacturer's directions. Bake on
normal bread cycle.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:33 -0700
Subject: [none]
(Reggie Dwork))
Subject: BREAD MACHINE: Linzer Bread (fwd)
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This is a bread dense with walnuts and cinnamon perfume. Cut loaf into
thin slices when cool and make small sandwiches with raspberry jam.
Another bread to eat with cold milk or hot tea, or breakfast decadence.
LINZER BREAD
1 pound loaf 1.5 pound loaf
active dry yeast 1 1/2 tsps. 2 1/4 tsps.
bread flour 2 cups 3 cups
rye flour 1/4 cup 1/3 cup
sugar 1/4 cup 1/3 cup
ground cinnamon 1/2 tsp. 3/4 tsp.
salt 1/2 tsp 3/4 tsp
chopped walnuts 1/2 cup 3/4 cup
water 3/4 cup + 2 TBS 1 1/4 cup
Load ingredients into machine according to manufacturer's directions.
Process on regular bread cycle.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:17:41 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Machine: English White Tea Loaf (fwd)
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A request for an English Tea loaf for watercress or cucumber sandwiches.
Here is the loaf. Slice it thick for crisp toast, or toasted cheese
sandwiches, or toasted bacon and tomato sandwiches. A very
traditional loaf.
ENGLISH WHITE BREAD
1 pound 1.5 pound
active dry yeast 1 tsp 1 1/2 tsp
bread flour 2 cups 3 cups
powdered milk 2 TBS 3 TBS
sugar 2 TBS 3 TBS
vegetable oil 2 TBS 3 TBS
salt 1 tsp 1 1/2 tsp
whole egg 1 1
additional egg yolk 0 1
water 3/4 cup 1 cup + 2 TBS
Load ingredients according to your manufacturer's instructions.
**If you bread tends to be a little doughy, cut back slightly on the
vegetable oil
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:38 -0700
Subject: [none]
(Reggie Dwork))
Subject: CROCK POT: Whole Grain Date Bread (fwd)
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Here's another for the crock pot.
WHOLE GRAIN DATE BREAD
1 cup boiling water
1 cup chopped pitted dates
3 eggs
1 cup brown sugar, firmly packed
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ (optional--replace with flour)
1 tsp. baking powder
1/2 tsp. baking soda
2 cups all bran cereal flakes
1 cup coarsely chopped pecans (or any nut)
Pour boiling water over dates; cool. Beat eggs until light; add brown
sugar and beat until thick. Stir in dates. Combine dry ingredients
and add to egg mixture. Beat until just moistened and blended. Add
cereal and nuts. Pour into a well greased 1 pound coffee can; cover
top with 4 layers of folded paper towels. Put a trivet or canning jar
lid in the bottom of crockery pot and place bread can on it. Place
crock pot lid on loosely, resting against two toothpicks, etc., to
allow steam to escape. Cook on high (300f) for 3 hours or until a
toothpick inserted into the center comes out clean.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:29 -0700
Subject: [none]
(Reggie Dwork))
Subject: BREAD MACHINE: Chocolate Cherry Bread (fwd)
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If you can still find dark cherries, try this one.
CHOCOLATE CHERRY BREAD
1 pound loaf 1.5 pound loaf
milk 2/3 cup 1 cup
egg 1 1
butter or margarine 2 Tbs 3 Tbs
bread or all purpose flour 2 cups 3 cups
sugar 1/4 cup 1/3 cup
cocoa powder, unsweetened 1/4 cup 1/3 cup
salt 1/2 tsp 3/4 tsp
active dry yeast 3/4 tsp 1 tsp
snipped dried tart red/bing cherries 1/2 cup 2/3 cup
chopped pecans 1/4 cup 1/3 cup
Load in machine according to manufacturer's instructions. Setting
is same as for regular egg breads.
Fresh cherries will possibly reduce the shelf life of this bread.
If it is as good as it sounds, who would have left overs?
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:47 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Malchine: Basic White Loaf (Egg Bread) (fwd)
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Hmmm this one fell off. From Bread Machine Magic, a loaf that is "good
for everything from tuna to cheese. The eggs and a rich smooth taste
and texture. This freezes well and makes good french toast.
EGG BREAD
1 pound 1.5 pound
milk 1/2 cup 3/4 cup
** for Welbilt/Dak add 2 TBS 3 TBS
eggs 1 2
bread flour or all purpose 2 cups 3 cups
salt 1 teaspoon 1 1/2 teaspoon
butter or margarine 2 TBS 3 TBS
sugar 3 TBS 1/4 cup
yeast 1 1/2 teaspoons 1 1/2 teaspoons
** for Panasonic/National use 3 teaspoons
for Welbilt/Dak use 2 teaspoons
Load all ingredients in machine according to manufacturer's directions.
Choose Light Crust setting. Cool 1 hour BEFORE slicing.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:17:43 -0700
Subject: [none]
(Reggie Dwork))
Subject: Recipe: Cake Mix Breads** (fwd)
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Now in keeping with the requests on Cake mixes, food that might
included child participation, and of coarse, the bread machine, or
just a plain fun recipe to tinker with, these cake mix bread recipes
look just that.
Printed for Bread Machine application: (or by hand--add more flour)
*******
Rebecca O'Dea created this recipe. She says it reminds her of the
local deli Hawaiian Bread. The bread is a high riser, is light and
fluffy with a crisp crust. The variations are endless--i.e. devils
food, white, strawberry, raspberry. Duncan Hines has a Key Lime mix.
All the sugar and salt needed are already in the cake mix.
CAKE MIX BREAD
small 1 pound 1.5 pound
water or milk 7/8 cup 1 cup 1 1/4 cups
butter or margarine 1 TBS 1 1/2 TBS 2 TBS
yellow cake mix 2/3 cup 3/4 cup 1 cup
bread or all purpose flour 1 1/4 cups 1 3/4 cups 2 1/2 cups
yeast 1 tsp 1 1/2 tsp 2 tsp
options: 1/4 to 1 tsp orange or lemon peel zest
1/4 to 1 tsp extract for added flavor
Simply load and bake according to your machines instructions.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:36 -0700
Subject: [none]
(Reggie Dwork))
Subject: CROCK POT: Orange Pecan Bread (fwd)
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Here is an old crock pot recipe I came across. Another nice little recipe
for bread buffs in general. When I made this recipe, I omitted the dates
and used chopped orange zest.
ORANGE PECAN BREAD
1/4 cup butter
1 cup sugar
1 egg
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup orange juice
1 cup chopped pitted dates
1/2 cup chopped pecans
Cream butter and sugar; beat in egg. Combine flour, baking powder,
salt and soda. Add dry ingredients to creamed mixture alternately
with orange juice. Blend until smooth. Add dates and nuts. Pour
batter into a greased/floured 2 pound coffee can. Place on a trivet
in the crockery pot. I used a canning jar lid. Cover can with 4 to
5 paper towels. Place crock pot lid on resting against a couple of
toothpicks or a prop on one side so the steam can escape. Cook on high
setting 300F, and allow 3 1/2 hours for a 3.5 quart crock pot or 4 hours
for the larger 4 1/2 quart crock pot, till the toothpick inserted into
the center comes out clean. Cool on a wire rack for 10 minutes. Remove
from can and cool.
Seems to me I just sprayed the can with pam.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:16:59 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Machine: Reuben Rye Bread (fwd)
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Here's another "stuffed loaf" style bread. Again, I found this
loose in a used cookbook I bought. Origin is sadly lost.
REUBEN RYE BREAD
1 pound 1.5 pound
active dry yeast 1 tsp. 1 tsp.
rye flour 1 cup 1 1/2 cup
bread flour 1 1/3 cup 2 cups
gluten flour (may be omitted) 1 Tbs. 2 Tbs.
shortening (or butter) 1 Tbs. 1 Tbs.
brown sugar 2 Tbs. 1 Tbs.
caraway seed 1/2 tsp. 1 tsp.
salt 1/2 tsp. 3/4 tsp.
chopped corned beef 1/2 cup 3/4 cup
sauerkraut, well chopped* 1/3 cup 1/2 cup
water 3/4 cup 1 cup
*Be sure to rinse and drain sauerkraut well. Add all ingredients
to machine per manufacturer's directions. Sauerkraut should be
added the same time as the water.
Makes gread toasted bread sandwiches if topped with 1000 Island
dressing and slices of melted Swiss cheese.
Store this bread in refrigerator.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:54 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Machine: Pepperoni-Pizza S.D. (fwd)
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I don't know where these came from, sorry. I think McCalls or
Better Homes. They were tucked loose inside a used cookbook I bought.
I have not made this yet...but intend to. WHY would you need yeast
AND starter...somebody tell me this...
PEPPERONI-PIZZA SOURDOUGH BREAD
1 pound 1 1/2 pound
active dry yeast 1 tsp. 1 tsp.
Sourdough starter 3/4 cup 1 1/4 cups
milk or water 1/4 cup 2 Tbs.
tomato paste 2 Tbs. 3 Tbs.
cooking oil 1 Tbs. 1 Tbs.
bread or all purpose flour 2 cups 3 cups
mozzarella cheese, shredded 1/2 cup 3/4 cup
pepperoni, finely chopped 1/3 cup 1/2 cup
sugar 2 tsp. 1 Tbs.
salt 1/2 tsp. 3/4 tsp.
dried oregano, crushed 1/2 tsp. 3/4 tsp.
(double for fresh)
Add ingredients to machine according to manufacturers directions.
Crust to medium or lighter.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:17:01 -0700
Subject: [none]
(Reggie Dwork))
Subject: Re: BREAD MACHINE: Pesto Bread (fwd)
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I knew I would run this down sooner or later. I have started of late
to rate recipes, and this one has written on it (in the book) Great!
Made blt avocado bacon swiss sandwiches with it 7/28/92. So I know this
is the one (sometimes posting on the recipe makes a lovely little diary).
My best friend here at work, Rick, gets a tear in his eye when we remenisce
over this sandwich. And yes, we use the bread machine here at work...hot
bread doesn't last long around here! The sandwiches end up looking like
dagwoods by the time we get through with them.
The bread is wonderful. Simply use your favorite pesto recipe. The
bread is beautiful green tint, as well. It browns some, when cooking,
but the hint of green still remains. Suggestions would be to add ground
walnuts or pine nuts. The bread is a compact one. Works well for either
the 1 pound or 1 1/2 pound machines. No machine--I still suggest making
this one by hand. Simply add additional flour, as needed. I also seem
to remember, I increased the pesto to 4 tablespoons. But I do like flavor.
WONDERFUL PESTO BREAD
1/2 cup milk, whole or skim
1 egg
1 tablespoon olive oil
3 tablespoons basil or favorite pesto
2 cups all purpose flour
1/4 teaspoon salt or up to 1 teaspoon to taste
1 1/2 teaspoon active dry yeast
Load ingredients into machine, per manufacturer's instructions. Use
Quick bake cycle.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:31 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Machine: Dark Swiss Choc/White Choc Chunks (fwd)
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Well if the last one didn't get you maybe this one will. I have
4 loaves to tempt you. Perhaps this one will? The recipe states,
if you want a piece, bake it when the children are gone. Perfect
with cold milk and/or a dab of peanut butter.
DARK SWISS CHOCOLATE BREAD W/WHITE CHOCOLATE CHUNKS
1 pound loaf 1.5 pound loaf
chopped white chocolate or chips 1/2 cup 3/4 cup
active dry yeast 1 1/2 tsp 2 1/4 tsp
bread flour 2 cups 3 cups
powdered milk 2 TBS 3 TBS
cocoa powder, unsweetened 1/4 cup 1/3 cup
sugar 1/4 cup 1/3 cup
unsalted butter 4 TBS 6 TBS
salt 1/2 tsp 3/4 tsp
egg 1 1
egg yolk 0 1
water 3/4 cup 1 cup + 2 TBS
Freeze chopped white chocolate or chips. Add all ingredients except
white chocolate according to your manufacturer's directions. Process
on normal bread cycle. At beeper, add white chocolate.
------------------------------
From: mackey.1@osu.edu (Lynda Mackey) (by way of reggie@reggie.com (Reggie))
Date: Sat, 30 Sep 1995 00:12:48 -0700
Subject: [none]
Dwork))
Subject: Re: bread-bakers-digest V6 #37
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>From: Cdluria@aol.com
>Date: Sat, 23 Sep 1995 13:45:32 -0400
>Subject: BREADMAN/Trillium
>
>This is addressed mainly to owners of the BREADMAN's "Trillium" model -- or
>anyone else who can shed words of wisdom on the subject.
>
>Our "Trillium" produces quite a coarse-grained bread -- no matter what
>recipes we seem to use. Our basic cycle takes about 2 hours 35 minutes. The
>texture is not unpleasant, and the bread rises to its full size, as it is
>supposed to, but once in a while it would be nice to produce a finer grained
>bread.
>
>When we have tried our recipes in a Hitachi macine (the basic cycle is about
>3 1/2 hours), the product is finer -- which leads me to suspect that the
>difference is due to a longer kneading cycle. We have tried employing our
>so-called 'European' setting -- which runs about 3 1/2 hours), but I believe
>that only introduces an additional rising period.
>
>My question is two-fold: a) Do other 'Trillium' owners find that their
>machines, too, produce a coarse-grained bread -- or is there something wrong
>with our device? b) Are there additives (gluten, lecithin, etc.) that would
>help to promote a finer-grained texture?
Hi,
I don't have a Trillium, but what I do when I want finer texture is to stop
the machine and restart it after the first kneading cycle, which
effectively doubles the knead time.
Lynda
******************************************************************
Lynda Mackey
Customer Awareness Coordinator University Technology Services
mackey.1@osu.edu The Ohio State University
******************************************************************
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:17:45 -0700
Subject: [none]
(Reggie Dwork))
Subject: Re: Recipe--Clothespin Twists (fwd)
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Well I have not found the Clothespin cookie recipes, but I have a
better idea of what we are dealing with here. I don't have the
name of the requester with me and wanted to post this today.
This is for "Clothespin Twists". It is a stuffed bread roll.
Perhaps very adaptable to picnic or tailgaiting. Remember those
beautiful round clothespins. Well apparently you wrap the dough around
the clean clothespins and bake (pin in tact). Now for a cookie, I
would simply substitute a nice rich sugar cookie dough. Apply the
same principle. I know you can still get the round pins from arts
and crafts dealers, or check the advertising pages of magazines for the
same. This is nice simple food/cooking, really.
Now me, I'd use a nice quality bread/roll dough, stuff them with pate
or meatballs/spaghetti, or perhaps Ann Lander's Olive Sandwich Spread,
and ask Souris to suggest a nice cheese and wine. Anyway, here is...
CLOTHESPIN TWISTS
You'll need ten nice clean clothespins...
1 package refrigerated biscuits
1 can deviled ham
2 tablespoons chopped stuffed olives, or pickle relish
Roll each biscuit flat and wrap around a greased clothespin. Place
on a cookie sheet and bake at 450F for about 10 minutes until rolls
are golden brown. Cool until able to handle, but still warm.
Remove clothespin from each roll, slit open, and fill with deviled
ham mixed with olives or relish.
I had a very hard time visualizing this. Unless, they look like
hollowed out hot dog buns, and they are literally stuffed with
the mixture. (Try to visualize wiener wraps.)
Good luck. Katie
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:19 -0700
Subject: [none]
(Reggie Dwork))
Subject: RECIPE: Zucchini Pizza Crust ala Paul Newman (fwd)
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Look what I found. Perfect for two threads. This is from
Mr. Newman's, Newman's Own Cookbook, and is a literary delight
as well, as his sterling wit is evident. Its comical as the
publication date states, I. Newman, Paul, 1925-
Well there are two library of Congress No.'s. Suppose one is
for Paul, himself? ISBN 0-8092-5156-6
ISBN 0-8092-5155-8 (pbk) ahh..believe ones
paperback
Anyway, Publisher Contemporary Books, Inc, Chicago, Illinois 60601
Might I request you buy a jar of Newman's Own Spaghetti sauce?
ZUCCHINI CRUST PIZZA
3 1/2 cups coarse grated zucchini
salt
1/3 cup flour
3 eggs, lightly beaten
2/3 cup grated Parmesan cheese
2-3 tablespoons minced fresh basil (1 tsp dried)
salt and pepper
spaghetti sauce
your own toppings: peppers, onions, mushrooms, anchovies
Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of
ingredients in a bowl. Spread on a well-oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes). Brush
a little oil on surface and broil a few minutes--but don't burn.
Spread with spaghetti sauce, 1 cup mozzarella, and any toppings. You
may, of coarse use your favorite cheeses. Return to oven and bake at
350F until done. About another 20 minutes.
I also just recently read that the smaller zucchini have the sweeter,
better flavor.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:17 -0700
Subject: [none]
(Reggie Dwork))
Subject: Recipe: CRACKERS--Blue Cheese Crisps (fwd)
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This is especially for Arthur and all who are looking for a nosh that
was almost completely forgotten here in the states. These are great.
The best definative I can give you is to tell you to try them. We used
to get these back in the late 50's when I was a child. So many of our
crackers and cookies are fad these days. They vanished from the
stores by the mid 60's. When my mother would buy a box...once it was
open it wouldn't last over an hour, if that. I believe it was Nabisco,
who used to market these. I am sure many will remember these.
These would be great for any tea, party or football game. As the recipe
states, "We recommend that you make a double batch--they disappear pretty
quickly at our house." This recipe is adapted from the beautiful
Shoalwater Restaurant, Seaview, Washington.
BLUE CHEESE CRISPS
1/2 lb. blue cheese
1/3 lb. butter, room temperature
1 1/3 cup flour
1/4 tsp. cayenne pepper
1/2 cup poppy seeds
Preheat oven to 350F. Crumble the cheese; add butter and cream to
a smooth consistency. Mix cayenne with flour; add to cheese mixture.
Mix well. Divide contents in half; wrap and chill for 1/2 hour.
Roll each chilled ball of dough into a 1: thick cylinder.
Roll each cylinder in the poppy seeds, coating them as desired.
Cut cylinders into 1/4" slices. (They will slice better if you
pre-freeze them first for about 30 to 45 minutes.) Lay on DRY
baking sheets. Bake 15 minutes or until a very light golden brown.
Serve warm or at room temperature.
This dough may be made ahead and stored in the freezer until
needed.
Makes 60 crackers (about a box).
Recommended wine: Johannisberg Riesling
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:27 -0700
Subject: [none]
(Reggie Dwork))
Subject: RECIPE: Bagels (fwd)
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This is just one recipe for bagels. From the Washington State
Centenial Cookbook.
BAGELS
1 package dry yeast
2 tsp salt
sugar
4 - 4.5 cups flour
1 cup potato water (from boiling potatoes)
2 tablespoons salad oil
3 eggs
Combine yeast, salt, 2 teaspoons sugar and 1 1/2 cups flour in
a large bowl. Heat potato water and salad oil in saucepan over
low heat until very warm (120 - 130F). At low speed, beat this
liquid into dry ingredients until just blended. Increase speed
to medium and beat 2 minutes, scraping down bowl. Beat in 2 eggs
and 1/2 cup flour to form a thick batter. Beat 2 minutes and
scrape down bowl. Stir in about 2 cups flour to make a soft dough.
Knead on lightly floured board until smooth and elastic, about 10
minutes. Add more flour while kneading, as needed. Shape dough
into ball and place in greased bowl; turn dough over to grease top.
Cover with moist towel and rise in warm place until double, about
1 1/2 hours.
Punch down dough and cut dough into 16 pieces on lightly floured
surface. Cover with moist towel and rest for 20 minutes. Roll
each piece into 8 inch long strip. Form into rings and place 2 inches
apart on 2 greased cookie sheets. Cover with moist towel and let
rise in warm place for 30 minutes (dough will NOT be doubled).
Preheat oven to 425F. In a 12 inch skilled, bring 1 inch of water
and 2 tablespoons sugar to a boil over high heat. Reduce heat to
medium and drop a few rings in at a time and simmer for 3 minutes,
turning once. Remove rings to paper towels. Drain. Place on cookie
sheets. Beat remaining egg slightly and brush over rings. Bake
20 to 25 minutes until light brown. Cool 5 minutes on wire rack.
Cut in half across the width and toast to serve.
Makes 16 bagels.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:21 -0700
Subject: [none]
(Reggie Dwork))
Subject: Bread Machine: Chocolate Babka (fwd)
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This is for the bread machine, but of coarse it may be done by hand,
in which case you will add additional flour to form the desired
dough consistency.
CHOCOLATE BABKA
1 pound 1.5 pound
milk 3/4 cup, + 2 TBS 1 1/4 cups
bread or all purpose flour 1/2 cup 3/4 cup
active dry yeast 1 tsp 1 1/2 tsp
bread or all purpose flour 1 1/2 cups 2 1/4 cups
sugar 3 TBS 1/4 cup
unsweetened cocoa 1/3 cup 1/2 cup
grated orange zest 1 TBS 2 TBS
salt 1/2 tsp 3/4 tsp
vanilla extract 1/2 tsp 3/4 tsp
unsalted butter 4 TBS 6 TBS
egg yolks 3 4
golden raisins 1/2 cups 3/4 cup
or substitute fine chop nuts
cinnamon 1/2 tsp 3/4 tsp
brown sugar 1 tsp 1 1/2 tsp
Bring milk to a boil. Stir in first flour measurement. Cook
over medium heat until mixture resembles mashed potatoes, stirring
constantly. Remove from heat and cool to room temperature.
Add all ingredients except the last three, according to manufacturer's
instructions. Process on normal bread cycle.
At last beep at end of last mixing beep, or at end of first kneading
cycle, add raisins/or nuts, cinnamon and brown sugar.
Cool for at least 30 minutes IN machine. This firms the bread.
For a more traditional Babka, omit cocoa powder, orange zest.
Add grated lemon zest 1 TBS 1 1/2 TBS
Use raisins (no nuts)
This is pretty with a light chocolate or white glaze on top.
------------------------------
End of bread-bakers-digest V6 #38
*********************************
bread-bakers-digest Saturday, 30 September 1995 Volume 06 : Number 039
Today's Subjects:
[none]
[none]
[none]
[none]
[none]
[none]
Re: BREADMAN/Trillium
Bread Machines
Bread Improver
Re: BREADMAN/Trillium
Vegan Bread
Trillium Coarse Grained Breads
Zoji does headstands
Bitter taste
----------------------------------------------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:59 -0700
Subject: [none]
(Reggie Dwork))
Subject: Recipe: Potato Sourdough Starter PART ONE (fwd)
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Reggie, this was a behind the thread post. Its a great recipe and should
not be lost. I have not posted the rest of the recipe (loaded it) as yet.
There are about 6 to 8 recipes that go with this starter. It was a post
I was working on for hermans (in general) and I was going to finish it
hopefully, next week. It makes wonderful potato bread...soft, nice. Its
a rare little gem. I'll forward the rest to you as soon as I get it loaded.
Katie
******
Sorry this took so long. I had to go to another source. Never did find
my recipe. But this is it. She can use this up and then make more when
ever she pleases. Its a little gem that is hard to come by. This is what
is considered a HERMAN. I will send you more on the recipes and variations.
POTATO SOURDOUGH STARTER
1/4 cup sugar
3 TBS instant potato flakes
1 package active dry yeast
1 cup warm water (120 - 130F)
starter food
COMBINE: first 3 ingredients in a small bowl. Stir in warm water.
Cover with plastic wrap; pierce wrap 4 or 5 times with
tines of a fork. Refrigerate 3 to 5 days.
REMOVE: starter from refrigerator; let stand at room temperature 1
hour.
STIR: well. Remove 1 cup starter; use in a recipe or give to a
friend.
PREPARE: 1 recipe Starter Food, and stir into remaining starter. Let
stand, uncovered, 8 to 12 hours.
COVER: with plastic wrap; pierce wrap 4 or 5 times with tines of a
fork. Refrigerate 3 to 5 days. Each time starter is used,
repeat the feeding procedure. Use all starter or discard
after 4 feedings. Makes 3 1/2 cups
Starter will produce either: 14 loaves of bread
14 dozen rolls
84 pancakes
STARTER FOOD: 3/4 cup sugar
3 TBS instant potato flakes
1 cup warm water (120 - 130F)
Combine all ingredients, and use to feed
sourdough starter after removing 1 cup
as directed.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:52 -0700
Subject: [none]
(Reggie Dwork))
Subject: Re: pre-1940's GEORGE WA's GINGERBREAD (fwd)
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> Look to post recipes that are 50-plus years old.
> Post where they came from ( cookbook's name/date -- grandma, etc. )
Hi Terry, great idea...I hope you are getting some posts on this.
I am also posting this for my friends in England and the UK, and
Naomi,--all those who enjoyed our exchange on British puddings.
This is a wonderful recipe. If anybody tries it and thinks they have
a better one, please let me know.
Gingerbread goes well back to middle ages and earlier. Ladies would
bestow favours of gingerbread, some ornately tooled to look like velvet
or leather boxes, to knights during tournaments. They were decorated
with cloves, gold and silver leaf, and were sometimes even in the
shape of religious icons. Gingerbread was sold at faires and gatherings
like we sell our hotdogs and popcorn of today. In the netherlands there
were mansized gingerbread molds. Gingerbreads can be traced to
German, Italian, Swiss and Austrian cuisine. These gingerbreads of
old were highly decorated, gilded and painted with colored sugars.
Gingerbread molds are prized by antique collectors.
In colonial american days, the molds were of wood and recipes were
considered signature and guarded with pride. It was a custom to add
mincemeat or candied fruits to the ginerbread as well.
The hot coffee added to this recipe is what forms the moist gooey glaze
which has a hint of a slight crackle to it, as you bite into it. Its
heaven when warm. The recipe is attributed to George Washington's Mother.
It has been referenced in two old books in my keeping, and also featured
by Woman's Day. I am sure this recipe can be traced back to England and
is dated in the early 1600's. I am positive it is of british decent. It
has been adapted to modern measurements.
I DON'T add the mincemeat or candied fruit.
GEORGE WASHINGTON MOTHER'S GINGERBREAD
1 cup plus 2 tablespoons sifted all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup butter (2 tbs which is vegetable shortening/Crisco)
1/2 cup boiling hot strong coffee
1/3 cup firmly packed dark brown sugar
1/2 cup dark molassses
1 egg, well beaten
OPTIONAL: 1/3 cup mincemeat or candied orange peel
Sift dry ingredients together. Add butter/shortening to boiling
coffee and stir until dissolved. Add sugar and molasses to same
mixture. Combine with dry ingredients; add beated egg and continue
to beat until batter is smooth. (Fold in mincemeat if using.) Butter
and lightly flour 9 inch square pan or small loaf pan. Pour in batter
and bake in preheated 350F oven for 35 to 40 minutes. Cut and
serve warm or with Lemon Sauce or Whipped Cream.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:45 -0700
Subject: [none]
(Reggie Dwork))
Subject: Re: Growing my own yeast--RECIPE** (fwd)
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> When I buy my fresh yeast from my baker it comes as a
> white, crumbly, almost pastry like, substance. I think
> I'm right in saying I can freeze it okay. But, is it possible
> to grow my own yeast so that I don't have to keep on going
> back to the baker?
>
> How do I grow my own yeast?
> Many thanks,
> Chris Goodwin
Gee, timing, huh! I was going to post this. Serves again, for several
recent threads. This is from the Fredericksburg Home Kitchen Cook Book,
first published in 1846. I Have the Centennial Edition, 1946. Great
find, a bit pricey, in the book stalls. There are two yeast recipes,
followed by a Buttermilk Bread recipe. These are old recipes, but my
grandmother made her own yeast on the farm and followed the same procedure
in Iowa, turn of the century. The recipe on the Buttermilk Bread is rather
vague, but can be followed by a veteran bread maker. This is NOT Sourdough.
BUTTERMILK YEAST CAKES
Dissolve 1 yest cake in 1 pint warm water, add 1 tablespoon each of
cornmeal and sugar and 1 teaspoon salt. Let stand over night.
In the morning boil 1 pint buttermilk; have ready 1 cup flour and water,
mixed to a smooth, stiff batter; pour this into boiling milk and let it
cook thoroughly, stirring constantly. When cool, add to the yeast mixture
and set in a warm place until it ferments. Then work in corn meal enough
to make a stiff dough, mold into cakes and dry in shade.
or,
YEAST CAKES (EASY TO MAKE AND GOOD)
Soften 1 home-made yeast cake in 1 cup luke-warm water. Add about 1 cup
flour, or enough to make a sponge dough. Set in a warm place to rise
until double in bulk; then stir in enough cornmeal to stiffen. Cover
board with a thin layer of cornmeal. Onto this dump the mixture. Form
into a long roll about 1 1/2 inches in diameter, and cut into cakes about
1/2 inch thick. Dry in shade; then store in a flour sack, hung in a cool
dry place. The keep for a month or longer.
HOW TO USE COMPRESSED YEAST
In using compressed yeast you may use double or even tripple the quantity
of yeast given in your recipe in order to shorten time of fermentation.
Be sure not to let your dough get too light at any stage of the procedure.
(In other words, don't let the dough go for too long a rise. If you use
this procedure and watch your dough texture/height, there is no reason
why this should not work, and want the joy of doing it yourself.)
Reminder, the following recipe is an old one, and is therefore vague.
BUTTERMILK BREAD
4 cups buttermilk; 1 cake dry yeast, dissolved in 1/4 cup lukewarm water;
1 tablespoon each of salt, sugar and melted shortening; about 2 quarts in
all.
Heat buttermilk, stirring constantly. Cool Add dissolved yeast and
enough flour to make a soft sponge. Cover and set in a warm place over-
night. In the morning add sugar, salt and shortening. Beat until smooth
and add enough flour to make a dough stiff enough to knead. Work until
smooth and add enough flour to make a dough stiff enough to knead. Work
until smooth and elastic. let rise to double in bulk, knead again and
form into loaves. Cover pans, let rise again, to double in bulk, and
bake in a hot oven about 45 minutes.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:49 -0700
Subject: [none]
(Reggie Dwork))
Subject: BREAD MACHINE: Vegie Wheat Loaf (fwd)
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There was a request for a Vegetable Sandwich Loaf and I found this one.
Due to the requests, I will post both versions for the 1 lb and the 1.5
lb. loaves. My thanks to Doug for the suggested format.
Watch the water content on the vegetables for this one so that your dough
is not too wet. You simply check the dough after the machine has been on,
at about the 5 minute level. If the dough is too loose and wet, add more
flour, a tablespoon at a time, until it pulls from the side and lumps more
firm and smooth like it should. Not a loaf recommended for the first time
user. I have not made this with the puree (comments follow)...but I fondly
remember a confetti studded loaf with tomato, basil and sour cream
sandwiches (or perhaps a fresh pepper sandwich) skim swiss cheese...dijon
mustard, white wine!--one memorable picnic on Mt. Rainier--Oh yes, the
recipe! *:)
Vegie Wheat Loaf
1 lb pound loaf Ingredients 1.5 lb loaf
1 1/2 teaspoons active dry yeast 2 teaspoons
2 cups whole wheat flour 3 cups
(or mixed with flour)
1 1/2 tablespoons *gluten additive 2 tablespoons
1 teaspoon salt 1 1/2 teaspoons
1/2 teaspoon **oregano, dried 1 teaspoon
1/16 tsp (pinch) cayenne pepper 1/8 teaspoon
1/2 cup water (I like 2% milk) 3/4 cup
1 tablespoon honey 1 1/2 tablespoons
2 teaspoons ***onion dry minced 1 tablespoons
1/3 cup ****cooked vegetables, pureed 1/2 cup
carrots, broccoli, peas
or corn
1/4 teaspoon liquid lecithin (optional) 1/2 teaspoon
Put all ingredients in machine according to your manufacturer's
specifications. Select Basic Bread Cycle, light crust. Be
sure the vegetables are cooled.
This is one recipe I have really played with; and, with happy
results. It makes a great vegetable sandwich; a lovely compliment
for soups, stews, or little teas sandwiches spreach with cream
cheese and fresh dill/olive slice garnish. Play with this one...
some suggestions follow:
*gluten additive helps from dough elasticity I don't use this.
If I want a higher loaf, I usually lower the
salt. I found no need for gluten in this loaf.
**oregano, dried I love fresh herbs and personally use the 2
fresh to 1 dried conversions Finely chop or
process fresh herbs in mill, processor or blender.
I have used basil or dill with wonderful results.
***onion, dry mince I love fresh onions. I normally use fine chopped
scallion (don't forget the stems), or white onions.
Be aware fresh ones might affect the shelf life of
this loaf. I never have any left over after the
sandwich mentioned above. Makes my mouth water!
I have use the dried minced onion flakes. You
get a slight crunchy texture.
****vegetable puree To be honest this I have not done. I did not want
a "colored" bread...but a "confetti bread". The
pretty flecks of a fine dice broccoli/carrot and/
or corn is sooooooo pretty. I carefully drain
the vegetables and pat very dry. I then carefully
dice them down in the processor to look like
confetti bits. You could use all green vegies,
cabbage or a fine chopped fresh spinach leaf.
be aware of your storage desires. The puree would
last one or two days longer, I am sure.
*****Lecithin I have never added this. It acts as a preservative
in this application. In health applications it
works on cholesterol and helps to break down fat
and stimulate bile secretion for your liver. You
can buy capsules in your local food chain in the
vitamin section, or use granuals. Both will work.
And, of coarse, there's the health food stores.
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:42 -0700
Subject: [none]
(Reggie Dwork))
Subject: BREAD MACHINES TROUBLE SHOOTING (fwd)
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I thought I would pass along some of these tips and reminders
for those with limited publications at hand. There are also several
tips to be shared, like storing a piece of celery in the bag with your
bread to keep it fresh. Has anybody tried this? Sorry I am out of
time. I hope to expand this, gradually, or others are welcome to
start adding their input. I also have some data rating on the different
machines. See what little bit follows this small list here.
PROBLEM CAUSE SOLUTION
1. Sunken Top Bread falls because Reduce liquid by 1 TBS
dough is too wet or add 2 TBS of flour
2. Knotty, uneven top Not enough moisture Add 1 TBS of liquid or
reduce flour by 2 TBS
3. Mushroom top Bread rises too fast Reduce yeast by 1/4 tsp
and collapses
4. Slices unevenly Bread is too hot Let bread cool first
5. Top is raw Too much dough Reduce size of recipe 10%
6. Pocket of sticky Too much sugar or Add 1/4 tsp yeast or reduce
dough--sweet bread too little yeast sugar by 1 TBS
7. If loaves don't Change location as machine may be sitting in draft
rise
Cut salt to 1/4/1/2 tsp per recipe. Salt inhibits
and controls yeast
Increase sugar as sugar feeds yeast/helps rise
Increase water by 1 TBS so dough is not too dry
(has difficulty rising.
8. If ball does not form Add flour 1 TBS at a time until ball is
formed.
9. If two balls are rolling around in the machine or machine sounds like
it is laboring, dough is too dry. Add 1 TBS of water at a time
until single ball consistency is obtained (elastic)
**********************
Comments and input, including price range are incouraged on the
following, including price range. Perhaps we could get a faq started.
Price range is approximate and does not allow for special sales or tax.
SMALL and LIMITED BREAD MACHINE REVIEW
BETTY CROCKER--
BLACK & DECKER--
DAK--see Welbilt
HITACHI--only machine that lets you make the 7 oz, 14 oz, 1.5 pound
loaves. Water goes in first, then dry ingredients and yeast.
It also makes jam and rice.
MAXIM-- Model BB I makes a 1.5 pound bread in 2 hrs 25 min. It makes
whole wheat, rye, which are good but not too crusty. For a
crusty loaf it is recommend to stop at end of first kneading
and simply restart bread cycle. The extra kneading and rising
makes an even better loaf.
PANASONIC
NATIONAL--The BT65P model of the Panasonic makes a 1.5 pound loaf with
crisp crust and moist interior. It has 5 cycles on the machine:
basic and variety--4 hrs; whole wheat--5 hours; crisp bread--
7 hours; quick bread--1 hr. The dough cycle is 2 hrs 25 min,
and makes a large quantity. This is the only machine reviewed
which made a traditional rectangular loaf. There is a separate
dispenser for the yeast. It is released 15 min. into the cycle
at the end of the first kneading. This is also when you add any
raisins or nuts. There is no beeper for these additions.
RED STAR--
REGAL-- has a removable crumb tray and is the easiest machine to keep
clean. Has indicators that tell y ou what stage you are at in
kneading, rising, baking. There is a raisin bread cycle with
a beeper and a bread cycle, each taking 3 hours plus a cool down.
The cough cycle is 1 hr 15 min. This machine loads liquids,
then dry ingredients and yeast last.
SANYO-- has a 3 hour bread cycle with a buzzer for adding raisins, nuts
and a 1 hr 15 min dough cycle. The machine distributes add-ins
very well, and makes excellent variety breads. Dry ingredients
are added first, then flour and yeast last.
TOASTMASTER--
TRILIUM BREADMAN--is easy to clean and simple to use. It has a buzzer
for adding ingredients, a small viewing window on top, a 3 yr
warranty, and an instruction video.
WELBILT--the smaller Welbilt is the fasted machine. It bakes a 1 pound
$90 loaf in 2 hrs 15 min. Makes dough in 50 min and does a good
job. There is a buzzer for adding ingredients. It loads the
yeast first, dry ingredient and liquids last. The larger size
machine has a glass dome for viewing and a 4 hr cycle.
WESTBEND--Will make a 1 or 1.5 pound loaf on a 3 hr. rapid yeast cycle;
or has a regular 3hr 45 cycle. It has a 3 hr "warmer" cycle
that will keep bread moist. Machine comes with a video and is
made in the U.S.A.
DAK-- Is almost identical to the Welbilt.
ZOJIRUSHI--has a large machine that produces an almost 8 inch high loaf
in 4 hours. There is a glass top for view and a crumb tray for
easy cleanup. It has in addition, a "Homemade Menu" you can
program yourself. There are also raisin, French, quick, dough,
cake, and jam cycles. Its give you great flexibility and
produces a tall, narrow loaf.
the end--for now! *:)
------------------------------
From: Katie E Green (by way of reggie@reggie.com)
Date: Sat, 30 Sep 1995 00:25:23 -0700
Subject: [none]
(Reggie Dwork))
Newgroups: rec.food.cooking
Subject: RECIPE: Vienna Bread (3) & pre-1940
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Was requested by Michael Bruckner. I have two recipes, one for
Vienna Rolls. The first is from the book, A Wold of Bread. It is
out of print, but I highly recommend searching for a copy in the
the used book stalls. The Vienna Roll recipe comes from The Complete
Bread Cookbook and is no longer in print. I highly recommend
this book, as well. The Vienna Roll may, of coarse, be baked as a
loaf bread, as apposed to rolls.
I think you should all look at the third recipe. It is also, from the
Complete Bread Cookbook. This would also qualify for the pre 1940 thread.
as it is very old. It states it is a bread, but what I think we actually
have here, is a toasted cake. It has no levening, which is interesting,
and is reputed to have be shared, as a gift, from a Vienna Baker.
These have not been adapted to the bread machine.
VIENNA BREAD
This is the real thing, and worth every bit of the time and trouble it
takes.
2 cakes yeast
1 tablespoon sugar
1/4 cup warm water
1 cup cold water
1 cup scalded milk
1 tablespoon salt
8 cups flour
Dissolve the yeast and sugar in the warm water. When dissolved, add the
cold water to the scalded milk and stir into the yeast mixture. Sift the
salt with the flour and gradually stir this into the milk-yeast mixture.
Knead well on a lightly floured board for about 10 minutes, or until
smooth and elastic. Place in a buttered bowl, cover, and let rise until
doubled, about 1 1/2 hours. Punch down and turn out again onto a lightly
floured board. Knead again for 5 minutes. Now shape the dough into 2
long or round loaves and place them on buttered cookie sheet that has been
sprinkled with cornmeal. Make gashes in the top with a sharp knife, as for
French Bread. Cover and let rise again until doubled. Brush with
egg-white glaze and bake in a 450F oven for 10 minutes, lower heat to
350F and bake for 50 minutes longer. Remove from oven, brush again with
glaze, and return to oven for another 30 minutes. It is this long, long
baking that give the bread its distinctive flavor and crisp crust.
**VIENNA ROLLS
**You may, of coarse form this into loave(s) and bake as a loaf bread.
2 cups scalded milk
1 package dry granular yeast
1/2 cup lukewarm water
1 tablespoon sugar
5 - 6 cups flour
1 egg
1/4 cup melted butter or margarine
1 teaspoon salt
2 tablespoons sugar
1 egg white, slightly beaten with 1 tablespoon water
Cool scaled milk to lukewarm. Dissolve yeast in lukewarm water and
add 1 tablespoon sugar. Cover and set aside until foaming and doubled
in volume. Add the foaming yeast to the lukewarm milk. Add 3 cups
flour, one at a time, beating well for at least 10 minutes, or until the
mixture is very light and smooth. cover and set aside in a warm place
until light and puffy. Add the beaten egg, melted butter, slat and 2
tablespoons sugar, then slowly add just enough flour to make a soft
easy-to-handle dough. Turn out onto a lightly floured board. Knead at
least 10 minutes, using as little flour as possible on the board. When
the dough is satiny smooth, and free from stickiness place in a warm,
well greased bowl. Cover and set aside in a warm place until doubled in
bulk. Turn out onto a lightly floured board and shape into small buns,
twists, and divided rolls (see below). Place on a greased baking sheet,
cover and let stand until doubled. Glaze with beaten egg white. Bake
in a 375F to 400F oven for 15 mintues or until golden brown.
SMALL BUNS: Shape into little balls. Glaze with beaten egg yolk or egg
white.
TWISTS: Cut off three small pieces of dough. Roll each into pencil thin
ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg
white.
DIVIDED ROLLS: Make small balls, then press down the handle of a wooden
spoon through the center of each ball, half way through, thus dividing
it. Gently shape the ball so that it will be round, not flat.
CLOVER LEAF ROLLS: Cut off three small pieces of dough. Shape into three
small balls, then place three little balls together in well-greased muffin
tins. Glaze with melted butter.
ALT WIEN SWEETENED EGG BREAD
This is very OLD European recipe was a gift to us from a famous chef.
The bread is lightly flavored, crisp and sweet. Uniquely delicate, it
is an excellent "dunker," served with steaming hot coffee or spice tea.
The ladies often dipped the sliced Vienna bread i cognac or sweet wine
- --the very nicest way imaginable of having your cake and eating it too!
10 eggs
4.5 to 5 cups sugar, sifted
4 cups flour sifted
1/2 teaspoon pure vanilla
1/2 teaspoon anise flavor
powdered sugar
Beat eggs over warm water until thick and lemon colored, about 10 to
15 minutes. Add sugar gradually, beating constantly, until all the
sugar has been used up. Mix in the flour, one cup at a time, until
the mixture is well blended. Add vanilla and anise flavor. Turn into
well greased and lightly floured long narrow baking tins. Bake in a
preheated 375F oven until delicately browned. Watch careful, so that
the sweet bread does not burn. If the oven is too hot reduce to 350F.
Cool. Sprinkle with powdered sugar. Slice 1/2 inch thick, spread on
a baking sheet, return to 250F oven and let toast gently for 10 min.
or until a very light golden color.
------------------------------
From: Tom Reingold
Date: Thu, 28 Sep 1995 11:49:07 EDT
Subject: Re: BREADMAN/Trillium
Carlos asked if other Breadman Trillium owners also have coarse-textured
bread. I do, and I have not found a remedy.
Tom Reingold, AT&T Bell Labs, Crawford | "Computers are useless. They only
Hill Laboratory, Holmdel, NJ, USA | give answers." --Pablo Picasso
tommy@big.att.com |
------------------------------
From: "SUSAN W. BEALE"
Date: Wed, 27 Sep 1995 13:53:50 -0400 (EDT)
Subject: Bread Machines
I've a Welbilt 600 that I gave my daughter-in-law when I splurged on a
Zojirushi Home Bakery which was on sale. I've only used it once successfully
and one with a diasaster (my fault, I forgot to program it then tried to
overcompensate.Sally Lunn became Sally Loss. I'd like to hear from anyone
who has
one for helpful hints, cookbooks (I've Bread machine recipes 1 and 2).
Also, has anyone used French yeast? The store where I got the machine gave
me 5 packets. Is there any advantage over Red Star or Fleischman's yeast?
One last question, if you freeze yeast, how long is it good for?
Many thanks, susan
sbeale@osf1.gmu.edu
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 24 Sep 95 12:18:06 -0700
Subject: Bread Improver
Responding to: flaberge@magi.com (F. J. Laberge)
FJL> I have a question : what is bread improver and what is its
FJL> chemical name, where can it be purchased?
FJL> If I understand correctly, it is supposed to make the bread softer
FJL> and with finer texture.
Bread imrpover typically consists of diastatic malt and ascorbic acid.
Both enhance the action of the yeast. The malt is a sugar, yeast needs
sugar to grow and produce the carbon dioxide which makes the bread rise.
Yeast lives best in a slightly acetic environment. A small amount of
ascorbic acid changes the envirnment just enough to make the yeast
happy. That causes it to produce more carbon dioxide more reliably.
Joel
------------------------------
From: LAllin@aol.com (by way of reggie@reggie.com (Reggie Dwork))
Date: Sat, 30 Sep 1995 00:14:59 -0700
Subject: Re: BREADMAN/Trillium
In a message dated 95-09-24 03:43:13 EDT, you write:
>My question is two-fold: a) Do other 'Trillium' owners find that their
>machines, too, produce a coarse-grained bread -- or is there something wrong
>with our device? b) Are there additives (gluten, lecithin, etc.) that would
>help to promote a finer-grained texture?
>
>All suggestions gratefully received!
I also have a Trillium Breadman ABM, but have not noticed the bread to be
"coarse"; however, that may just be a matter of preference. I have seen, I
think it was in the Rehberg/Conley bread machine tips book, that the
additiion of powdered milk will give a "softer" texture to the bread; most
recipes I've seen using powdered milk call for the addition of 2 tablespoons
of milk powder. You might want to try that and see if it helps.
------------------------------
From: David Smith
Date: Mon, 25 Sep 1995 08:56:18 -0700
Subject: Vegan Bread
There are some Vegan sweetners out there: Sucanat is dehydrated sugar cane
juice and is not refined. It's fairly expensive, but you probably won't use
it like regular sugar anyway.
There are also some Vegan margerines out there. I found a great Vegan soy
magerine at the local Coop (sorry, but I can't remember the name right now)
- - just make sure you read the label.
EnerG egg replacer is a Vegan egg replacer. It's a powder you need to mix
up and then put in your recipe - Instructions are on the package. There are
also a couple of Vegan egg replacers on the market that are based on prune
or plum puree.
The best place to look for Vegan replacement products is a local Coop food
store or the health food section of a large supermarket (the local Fred
Meyer has a surprisingly good selection). I've also noticed that Vegan
products usually have a statement on the front of the package stating "VEGAN
PRODUCT".
Good luck
------------------------------
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 24 Sep 95 12:25:09 -0700
Subject: Trillium Coarse Grained Breads
Responding to: Cdluria@aol.com
ow> Our "Trillium" produces quite a coarse-grained bread -- no matter what
ow> recipes we seem to use. Our basic cycle takes about 2 hours 35
ow> minutes. The texture is not unpleasant, and the bread rises to its full
ow> size, as it is supposed to, but once in a while it would be nice to
ow> produce a finer grained bread.
Shortening is called that because it causes the strands of gluten to
shorten, producing a finer grained bread.
If you want to turn a coarse grained bread into a fine grained bread,
add shortening: butter (also adds a buttery taste) or oil (corn oil adds
the least taste).
Try 1 or 2 tablespoons of corn oil as a test. You may have to reduce the
amount of other liquid as well. I have used as much as 6 tablespoons of
corn oil on a 1 1/2 lb loaf (very, very fine grained bread).
Note that the addition of shortening often also affects the nature of
the crust.
Joel
------------------------------
From: reggie@reggie.com (Reggie Dwork)
Date: Sat, 23 Sep 1995 23:00:35 -0700
Subject: Zoji does headstands
Gerry,
I used to have an old bread machine (MGN) that needed the yeast, then the
dry ingredients and then the wet ones. In my Zoji I still do it the same
way. I found that when I put the ingredients in the order that Zoji wants
it pouffffffs flour all over the inside of the machine and sure does cause
me to sit up and take notice of the smell of burning flour. This doesn't
happen anymore *unless* I don't securely put the baking basket into the base.
When we first tried to put the yeast in on the bottom we had little success
until we started weighing the flour. We usually use 16 oz of bread flour
for a large loaf and it works great for us. I do not use gluten at all and
the bread rises nicely.
In the old machine we used the packaged yeast like the Fleischman's or Red
Star and now I buy it from a bulk bin in a local HFS. The packaged yeast
doesn't work correctly for me in the Zoji.
I have tried some of the DAK recipes in the Zoji as they were written and
they seem to work well for me.
Reggie
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From: Cherie Ambrosino
Date: 25 Sep 95 10:39:29 EDT
Subject: Bitter taste
Hi folks - I've had my bread machine for years [an old DAK turbo] and I use it
mainly to make whole grain breads. I've always found that the breads have a
slightly bitter or dark taste to them, unless its a honey bread [ie honey whole
wheat which uses 1/2 cup of honey - no bitter taste could survive that much
sugar!] The breads that use a tablespoon or so of sugar/honey all seem to have
it, and lately I've noticed that the few white flour breads I've tried have the
same taste. Its not very strong - most of my greedy tasters don't notice it,
but it is definitely there since the main bread eaters [my husband and I] have
both commented on it in the past. All this time I've attributed the taste to
the whole grain flours [I didn't mix in any white flour with them] but now I'm
wondering if something else could be causing it. I do use gluten - could that
be it? Or I could just use more sugar/honey [I've already tried increasing it
to about 1.5-2 Tbs with no improvement] Any thoughts or suggestions would be we
lcome! Thanks in advance - Cherie
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End of bread-bakers-digest V6 #39
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